Home › Poultry and Game › Mallard Wild Duck

Mallard Wild Duck

These ducks are considered very dry when roasted in the usual way. They are sometimes stuffed with the common bread stuffing, then well sewed up, tied in shape and placed in a large kettle with a couple of slices of onion, a little thyme, and a small quantity of water. They are cooked slowly for one hour, being turned frequently. The water should be replenished, but only enough should be added to keep the ducks from burning. A gravy is made from the juices in the kettle by adding one cup of water to them and thickening with flour. This gravy is poured over the ducks when served. Dressed in this way all parts are equally good.

DUCK À LA CRÉOLE-Melt two tablespoons of butter and mix with it one tablespoon of flour. Stir into this two teaspoons each of finely chopped ham, onion, celery, sweet pepper and parsley. Season with salt, pepper and paprika. Stir for two minutes, add a cup of consommé or bouillon, a clove and a little mace. Simmer an hour. Strain and stir into it two cups of cold duck cut into cubes. Boil just long enough to heat all thoroughly. Serve with diamonds of fried hominy or mush.

VENISON-Venison is prepared and cooked the same as mutton. The roasting pieces are the saddle and leg. It should be cooked underdone, allowing ten to twelve minutes to the pound, and served with currant jelly and green salad. 1