Elisabeth Ayrton

Wild Duck

Preparation info
  • Serves

    2

    • Difficulty

      Medium

Appears in
English Provincial Cooking
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

Mallard or teal are usually considered the best.

Ingredients

  • 1 duck
  • 2 oranges
  • Seasoned flour
  • 3 tablespoons (

Method

Grate the skin of 1½ oranges and squeeze and strain all the juice. Rub the skin of the bird with seasoned flour, sprinkle with a little orange zest and put half a squeezed orange skin in the bird’s vent. Place in a roasting tin in which the butter has been melted. Spoon