Roast Wild Duck

Original Recipe

Wild duck should not be dressed too soon after being killed. If the weather is cold it will be better for being kept several days. Bake in a hot oven, letting it remain for five or ten minutes without basting to keep in the gravy, then baste frequently with butter and water. If over-done it loses flavor, thirty to forty minutes in the right kind of an oven being sufficient. Serve on a very hot dish, and send to table as hot as possible with a cut lemon and the following sauce:-- Put in a tiny saucepan a tablespoonful each of Worcestershire sauce and mushroom catsup, a little salt and cayenne pepper and the juice of half a lemon. Mix well, make it hot, remove from the fire and stir in a teaspoonful of made mustard. Pour into a hot gravy boat. California Style, Lick House.

Ingredients

grocery
  • 1 hot oven
  • 5 or ten minutes without basting to keep in the gravy
  • 1 it loses flavor
  • 1 very hot dish
  • 1 tiny saucepan a tablespoonful each of worcestershire sauce and mushroom catsup
  • 1 little salt and cayenne pepper and the juice of half a lemon
  • 1 teaspoonful of made mustard
  • 1 hot gravy boat
  • 1 style

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Instructions

  1. 1

    Wild duck should not be dressed too soon after being killed.

  2. 2

    If the weather is cold it will be better for being kept several days.

  3. 3

    Bake in a hot oven, letting it remain for five or ten minutes without basting to keep in the gravy, then baste frequently with butter and water.

  4. 4

    If over-done it loses flavor, thirty to forty minutes in the right kind of an oven being sufficient.

  5. 5

    Serve on a very hot dish, and send to table as hot as possible with a cut lemon and the following sauce:-- Put in a tiny saucepan a tablespoonful each of Worcestershire sauce and mushroom catsup, a little salt and cayenne pepper and the juice of half a lemon.

  6. 6

    Mix well, make it hot, remove from the fire and stir in a teaspoonful of made mustard.

  7. 7

    Pour into a hot gravy boat. _California Style, Lick House._.

Sources & Citations

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Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)