Stuffed Duckling

Preparation info

  • 4

    helpings
    • Difficulty

      Medium

    • Ready in

      1 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

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

Method

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