Stuffed Duckling

Preparation info

  • 4

    • Difficulty


    • Ready in

      1 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 large “Rouen” duckling fat for basting
  • ¾ pt. brown sauce
  • sections of


Blanch chicken and duckling livers, chop them finely, add herbs, breadcrumbs, melted butter, pinch of nutmeg, salt and pepper, then bind with egg. Stuff duckling with liver mixture; truss, baste well with hot fat, roast in hot oven (425 °–450° F., Gas 7–8) for ½ hr., basting frequently. Drain off all fat, pour hot brown sauce into baking-tin and continue cooking until duckling is