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Duck, Wild, Roasted
Basic meat

Time: When liked underdressed, 20 to 25 minutes; well done, 25 to 35 minutes

Sufficient: 2 for a dish

Seasonable from November to February

Ingredients

Wild duck
flour
butter

Directions

Carefully pluck and draw them
Cut off the heads close to the necks, leaving sufficient skin to turn over, and do not cut off the feet; some twist each leg at the knuckle, and rest the claws on each side of the breast; others truss them
Roast the birds before a quick fire, and, when they are first put down, let them remain for 5 minutes without basting (this will keep the gravy in)
Afterwards baste plentifully with butter, and a few minutes before serving dredge them lightly with flour
Baste well, and send them to table nicely frothed, and full of gravy

If overdone, the birds will lose their flavour. Serve with a good gravy in the dish, or orange gravy, and send to table with them a cut lemon.

To take off the fishy taste which wild fowl sometimes have, baste them for a few minutes with hot water to which have been added an onion and a little salt; then take away the pan, and baste with butter.

Source: The Book of Household Management by Isabella Beeton (1859)

Recipe Page

All Recipes

Meats

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(Duck Ragout, Whole)

Next
(Fowl, Broiled, and Mushroom Sauce)

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