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Baked Duck

A duck stuffed with your choice of filling, boiled then baked until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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 the duck

  1. Boil the duck until tender, checking the wing for doneness.

  2. Remove the duck and rinse it in clean water.

Stuff and bake

  1. Stuff the duck and place it in a 350°F (175°C) oven.

  2. Bake for about 45 minutes, basting often.

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

Duck
Provides the main meat and fat, which renders and helps the skin brown during baking.
Stuffing
Fills the cavity, adding flavour and moisture to the meat as it cooks.

The step that matters

Basting often during baking. Spooning the pan juices over the duck keeps the surface moist and promotes even browning, while the fat under the skin renders. Skipping it can leave the skin dry and pale.

“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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