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Roast Duck
Draw the ducks; stuff, truss and roast the same as chicken. Serve with giblet sauce and currant jelly If small, the ducks should be cooked in an hour.
The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.
Home › Poultry and Game › Roast Duck
Draw the ducks; stuff, truss and roast the same as chicken. Serve with giblet sauce and currant jelly If small, the ducks should be cooked in an hour.