Wild Duck
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
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A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients
1
1 ingredient
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a spoonful of red wine
Method
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- When the duck is ready dressed, put in it a small onion, pepper, salt, and a spoonful of red wine.
- Lay in a pan with water enough to make the gravy.
- Cook in fifteen or twenty minutes, if the fire is brisk.
- Serve with gravy made as for wild turkey.
- Canvas-back ducks are cooked in the same way, only you leave on their heads and do not use onion with them.--Mrs.
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