Name: Roast Duck with Potato Stuffing
Ingredients: 1 young, fat duck; slices of bacon; 3 teaspoons salt; 3 cups boiling water

Roast Duck with Potato Stuffing

Oven, in the book's wordsA hot oven

Ingredients

1 young, fat duck
slices of bacon
3 teaspoons salt
3 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.
Season the duck and cover the breast with bacon slices.
Dissolve salt in boiling water and pour into the pan.
Roast in a hot oven at 400°F (200°C) for 20 minutes per pound plus an additional 20 minutes.
Baste frequently during roasting.
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.