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Wild Duck Roasted

Roasted wild duck with a carrot or onion inside to absorb unpleasant taste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Wild Duck Roasted

Oven, in the book's wordsA hot oven

Ingredients

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.

Prepare

  1. Parboil the duck with the carrot or onion inside to absorb unpleasant taste.

Roast

  1. Stuff the duck and bake in a hot oven at 400°F (200°C) for 30 to 40 minutes.

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

Wild duck
Provides the meat, which browns and firms up in the hot oven.
Carrot or onion
Aromatic that is parboiled inside the duck to help absorb strong gamey flavor.

The step that matters

Parboil the duck with the carrot or onion inside. Wild duck can have a strong, unpleasant taste. Parboiling with an aromatic vegetable inside helps draw off some of that flavor before roasting, so the finished meat tastes milder.

“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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