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

To Roast Ducks

Ingredients

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

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 in front of a brisk fire, but not too close, basting frequently.
Roast for 30 to 60 minutes, depending on the age and size of the ducks.
When the breast plumps, the ducks are done.
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.