Time: When liked underdressed, 20 to 25 minutes; well done, 25 to 35 minutes

Sufficient: 2 for a dish

Seasonable from November to February

  1. Wild duck
  2. flour
  3. butter
  • Carefully pluck and draw them
  • Cut off the heads close to the necks, leaving sufficient skin to turn over, and do not cut off the feet; some twist each leg at the knuckle, and rest the claws on each side of the breast; others truss them
  • Roast the birds before a quick fire, and, when they are first put down, let them remain for 5 minutes without basting (this will keep the gravy in)
  • Afterwards baste plentifully with butter, and a few minutes before serving dredge them lightly with flour
  • Baste well, and send them to table nicely frothed, and full of gravy

  • If overdone, the birds will lose their flavour. Serve with a good gravy in the dish, or orange gravy, and send to table with them a cut lemon.

    To take off the fishy taste which wild fowl sometimes have, baste them for a few minutes with hot water to which have been added an onion and a little salt; then take away the pan, and baste with butter.
    Source: The Book of Household Management by Isabella Beeton (1859)

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