Name: Roast Duck with Potato Stuffing
Ingredients: 1 young, fat duck; 4 teaspoons coarse sea salt; 4 cups boiling water

Roast Duck with Potato Stuffing

Oven, in the book's wordsA hot oven

Ingredients

1 young, fat duck
4 teaspoons coarse sea salt
4 cups boiling water

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Dress, clean, and weigh the duck.
Stuff and truss the duck like a chicken.
Place the duck on a rack in a baking pan and season it.
Dissolve the salt in the boiling water and pour it into the pan.
Roast in a 400°F (200°C) oven for 20 minutes per pound plus an additional 20 minutes, basting frequently.
Serve with Giblet Sauce.

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.