Stuffed Duckling

Preparation info

  • Difficulty


  • 4


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 1 large orange


  • 1 chicken liver
  • 1 duckling liver
  • ½ teasp. parsley
  • ¼ teasp. thyme
  • 3 oz. breadcrumbs
  • salt and pepper
  • nutmeg
  • 1 oz. butter
  • 1 egg


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 tender—about 20 min. Baste frequently with sauce.

Serve on a hot dish. Strain a little sauce round, garnish with orange (heated in a little wine or stock, over a pan of hot water), and serve remainder of sauce separately.