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Wild Ducks

Roasted wild ducks served with currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Wild Ducks

Ingredients

Directions

  1. Roast the wild ducks in the same manner as tame ducks.

  2. Serve with currant jelly.

Recipe from a historical cookbook (Internet Archive).

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

Wild ducks
The main protein; roasting cooks the meat and renders fat, giving a browned, savoury exterior.
Currant jelly
Adds sweetness and acidity that balance the rich, gamey flavour of the duck.

“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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