Baked Duck
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Boil the duck until tender, checking the wing for doneness.
Remove the duck and rinse it in clean water.
Bake
Stuff the duck and place it in a 350°F (175°C) oven.
Bake for about 45 minutes, basting often.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Duck
- Provides the main protein and fat, which cook into the tender meat and juices of the dish.
- Stuffing
- Adds moisture and flavor inside the bird as it bakes.
The step that matters
Boil the duck until tender before baking. The boiling step is what softens the meat, so the duck must be checked for doneness at the wing before it goes into the oven. Pulling it too early leaves it tough, and the oven stage mainly finishes browning and crisping the skin.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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