Roast Duck

Gebratene Ente

Preparation info

  • Difficulty

    Medium

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

The stuffing for the duck consists of the liver and heart, boiled, then finely chopped with a little bread soaked in milk, 1 or 2 eggs, a little butter, and all well seasoned with salt and pepper. When served, the duck is eaten with thin slices of oranges, soaked in red wine and sugar and mixed with stewed sour cherries and red currants.