Mock 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
Preheat your oven to 350°F (175°C).
Cook
Stuff the fresh calf’s liver with duck dressing.
Place the liver in a pan and cover it with small pieces of bacon.
Cook for two hours, 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
- Calf’s liver
- Serves as the main body of the dish, holding the stuffing while it cooks.
- Duck dressing
- Fills the liver, adding moisture and flavour as it cooks.
- Bacon
- Covers the liver, where its fat helps keep the surface moist and adds savoury flavour.
The step that matters
Basting often during the two-hour cook. Liver is lean and dries out easily over long cooking. Regular basting spreads moisture and fat over the surface, helping keep it tender.
“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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