So called because the marrow lying whole on the dish, smothered in sauce, looks rather like the long shape of a duck and the sage and onion stuffing is much the same as that generally used for duck.

This is a very old recipe. There is a sixteenth-century version, and it occurs in various eighteenth- and nineteenth-century books and MSS. A different type of forcemeat with veal or other meat is sometimes given. One nineteenth-century MS has a note that the children do not like this wh