Pot-roasted Duck
Ingredients
Directions
Prepare
Pick the ducks and draw them, then wash thoroughly.
Cook
Place the ducks in a pot of boiling water with salt.
Boil until very tender, about 1 to 2 hours.
Ensure there is just enough water to keep the ducks cooking, allowing it to boil away so the ducks brown in the pot.
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
- Ducks
- Provides the meat, whose connective tissue softens into tenderness during long simmering.
The step that matters
Keeping just enough water in the pot. Boiling holds the water near 100°C, so the meat stays tender. Once the water boils away, the exposed surface can dry and brown, but if too much evaporates the ducks can scorch.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.