Wild Duck
Ingredients
Directions
Prepare
Carefully pick the ducks.
Singe off the down.
Rub the ducks with a coarse cloth.
Split them open down the back.
Wash the ducks clean.
Dry the ducks with a cloth.
Pound the ducks flat with a potato masher or rolling pin.
Cook and serve
Broil the ducks, turning often over a clear, bright fire.
Rub the ducks with melted butter using a linen wisp tied to a clean stick each time you turn them.
Serve hot.
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, which broiling cooks through while its fat renders and the skin browns.
- Melted butter
- Adds fat and richness, and helps the skin brown and stay moist during broiling.
The step that matters
Broil the ducks, turning often over a clear, bright fire. Intense direct heat browns and dries the skin quickly. Frequent turning spreads the heat evenly so the skin does not scorch before the meat cooks through and the fat renders.
“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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