A Duck-Pye

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Make a Puff paste Crust, take a Couple of Ducks, scald them, and make them very clean, cut off the Feet, the Pinions, the Neck and Head, all clean picked and scalded, with the Gizard, Liver and Hearts; pick out all the Fat of the Inside, lay a Crust all over the Dish, season the Ducks with Pepper and Salt, inside and out, lay them in your Dish, and the Gibblets at each End seasoned; put in as much Water as will almost fill the Pye, lay on the Crust, and bake it, but not too much.