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Duck , Roast

A whole duck roasted with stuffing and served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Duck , Roast

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Clean and truss the duck as instructed in the recipe for Chicken.

  2. Stuff the duck with the stuffing.

Roast and serve

  1. Roast the duck in a 400°F (200°C) oven for 30 minutes.

  2. Serve with good 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.

Explore the science

What each ingredient does

Duck
Forms the main body of the dish and provides the meat and rendered fat during roasting.
Stuffing
Fills the cavity, adding flavour and moisture to the meat as it cooks.
Brown gravy
Adds savoury richness and moisture to the carved roast duck when served.

“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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