Duck Roasted

A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).

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A historical recipe

La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: La cuisine creole (1885).

United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 2 ingredients

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

Pick, draw and singe the duck;
wash it out carefully and stuff it with potatoes, mashed with butter, onions, and parsley.
Put it down to a good fire or in a hot oven, pour in a cup of water;
let it roast for half an hour if it is fat and tender, longer if tough.
As soon as the duck is cleaned, boil the giblets, and before serving, chop them up fine with some of the gravy from the duck, two tablespoonfuls of catsup, a lump of butter, and a little brown flour.
Have lemons cut on side dishes, or serve with brown duck sauce No.
1.
See sauces for meats, ducks, etc.

Plating

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Cookware for this recipe

Saucepan
Chef's knife
Cutting board