Name: Wild Ducks
Cuisine: American
Ingredients: 1 small peeled carrot put within each duck; 1 whole onion peeled; 1 glass of claret; 1 hot oven twenty minutes; 1 dish of currant jelly

Original Recipe

Most wild ducks are apt to have the flavor of fish, and when in the hands of inexperienced cooks are sometimes unpalatable on this account. Before roasting them, parboil them with a small peeled carrot put within each duck. This absorbs the unpleasant taste. An onion will have the same effect, but unless you use onions in the stuffing the carrot is preferable. Roast the same as tame duck. Or put into the duck a whole onion peeled, plenty of salt and pepper and a glass of claret, bake in a hot oven twenty minutes. Serve hot with the gravy it yields in cooking and a dish of currant jelly.

1 small peeled carrot put within each duck
1 whole onion peeled
1 glass of claret
1 hot oven twenty minutes
1 dish of currant jelly

Shop Ingredients

Shop on Instacart

Prices and availability vary by location. We may earn a commission from purchases.

1

Most wild ducks are apt to have the flavor of fish, and when in the hands of inexperienced cooks are sometimes unpalatable on this account.
2

Before roasting them, parboil them with a small peeled carrot put within each duck.
3

This absorbs the unpleasant taste.
4

An onion will have the same effect, but unless you use onions in the stuffing the carrot is preferable.
5

Roast the same as tame duck.
6

Or put into the duck a whole onion peeled, plenty of salt and pepper and a glass of claret, bake in a hot oven twenty minutes.
7

Serve hot with the gravy it yields in cooking and a dish of currant jelly.

Original Recipe

Ingredients

Instructions