To dress a Wild Duck the best Way

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Preparation info

    • Difficulty

      Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Method

First Half roast it, then lay it in a Dish, carve it, but leave the Joints hanging together, throw a little Pepper and Salt, and squeeze the Juice of a Lemon over it, turn it on the Breast, and press it hard with a Plate, then add to it its own Gravy, and two or three Spoonfuls of good Gravy; cover it close with another Dish, and set it over a Stove for ten Minutes, then send it to Table hot in the Dish it was done in, and garnish with Lemon. You may add a little Red Wine, and a Shalot cut small, if you like it, but it is apt to make the Duck eat hard, unless you first heat the Wine and pour it in just as it is done.