Name: To Roast Ducks
Ingredients: Ducks; Stuffing (similar to goose stuffing, with extra bread for mildness); Warm water for cleaning; Rich brown gravy for serving

To Roast Ducks

Ingredients

Ducks
Stuffing (similar to goose stuffing, with extra bread for mildness)
Warm water for cleaning
Rich brown gravy for serving

Directions

Pluck the ducks carefully without tearing the skin and remove all plugs.
Optionally, skin the duck by holding it by the feet in scalding water for easier peeling.
Clean the insides thoroughly with warm water.
Stuff the ducks with the prepared stuffing.
Roast the ducks before a brisk fire, but not too close.
Baste frequently while roasting.
Roast for 30 to 60 minutes, depending on the age and size of the ducks.
They are done when the breast plumps.
Serve with rich brown gravy.

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.