Ducks, Tame and Wild

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


Tame ducks are prepared for the table the same as young geese, that is, stuffed with bread, butter, pepper and onion, or with mashed and seasoned Irish potatoes. Wild ducks should be fat, the claws small and supple; the hen is the more delicate. Do not scald wild ducks, but pick them clean and singe over a blaze. Draw and wipe them well inside with a cloth; rub pepper and salt inside and out; stuff each duck well with bread and butter stuffing. If the ducks are at all fishy, use onion in the stuffing, and baste very freely. It is well to parboil them in onion and water before stuffing; throw away the water and then proceed to stuff and roast them. Put in the pan a teacup of butter, baste well with this, and when nearly done, dredge flour over the ducks, and brown them nicely. For the gravy you must boil the giblets; while the ducks are cooking mince these fine; add pepper, salt, and a teaspoonful of browned flour. Take a glass of wine and a large spoonful of currant jelly; heat them and serve with the ducks, mixed with the giblets, or serve it in a dish alone; as you like.