Recipe: Liver Stuffing for Roast Duck

  • 1 duck liver
  • 1/4 c. butter
  • 1 small onion, chopped
  • 2 c. dry bread crumbs
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tb. chopped parsley
  • 1 egg

Chop the liver and sauté in the butter to which has been added the chopped onion. Pour over the bread crumbs. Then add the salt, pepper, finely chopped parsley, and the beaten egg. Pour over all a sufficient amount of water to moisten well. Stuff into the duck.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Peanut Stuffing for Roast Duck

  •  1 pt. cracker crumbs
  •  1 c. shelled peanuts, finely chopped
  •  1/2 tsp. salt
  •  Dash of Cayenne pepper
  •  1/4 c. butter
  •  Hot milk

Mix the crumbs and the chopped peanuts. Add the salt, pepper, and Cayenne pepper, and pour over them the melted butter and a sufficient amount of hot milk to soften the whole. Stuff into the duck.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: To Hash A Duck

After the DUCKs are drawn, wipe out the inside with a clean cloth, and prepare your stuffing. Mince very fine some green sage leaves, and twice their quantity of onion, (which should first be parboiled,) and add a little butter, and a seasoning of pepper and salt. Mix the whole very well, and fill the crops and bodies of the DUCKs with it, leaving a little space for the stuffing to swell. Reserve the livers, gizzards, and hearts to put in the gravy. Tie the bodies of the DUCKs firmly round with strings, (which should be wetted or buttered to keep them from burning,) and put them on the spit before a clear brisk fire. Baste them first with a little salt and water, and then with their own gravy, dredging them lightly with flour at the last. They will be done in about an hour. After boiling the livers, gizzards and hearts, chop them, and put them into the gravy; having first skimmed it, and thickened it with a little browned flour.

Send to table with the DUCKs a small tureen of onion-Sauce with chopped sage leaves in it. Accompany them also with stewed cranberries and green peas.
Canvas-back DUCKs are roasted in the same manner, omitting the stuffing. They will generally be done enough in three quarters of an hour. Send currant jelly to table with them, and have heaters to place under the plates. Add to the gravy a little cayenne, and a large wine-glass of claret or port.

Other wild DUCKs and teal may be roasted in about half an hour. Before cooking soak them all night in salt and water, to draw out whatever FISHy or sedgy taste they may happen to have, and which may otherwise render them uneatable. Then early in the morning put them in fresh water (without salt,) changing it several times before you spit them.

You may serve up with wild DUCKs, &c. orange-Sauce, which is made by boiling in a little water two large sweet oranges cut into slices, having first removed the rind. When the pulp is all dissolved, strain and press it through a sieve, and add to it the juice of two more oranges, and a little sugar. Send it to table either warm or cold.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Duck Pie

Cut all the meat from cold roast DUCKs; put the bones and stuffing into cold water; cover them and let boil; put the meat into a deep dish; pour on enough of the stock made from the bones to moisten; cover with pastry slit in the centre with a knife, and bake a light brown.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Roast Duck

  • 1 flank steak
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Worcestershire Sauce
  • 1 cup breadcrumbs
  • 1 tablespoon onion juice
  • 1 tablespoon chopped parsley
  • ½ teaspoon poultry seasoning
  • 1 pint boiling water
  • ⅓ cup of whole wheat flour

Reserve the water and the flour. Mix other ingredients. Spread on steak. Roll the steak and tie. Roll in the flour. Brown in two tablespoons of fat. Add the water—cover and cook until tender.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Salmi of Moor Fowl or Wild Duck

Carve the birds very neatly, and strip every particle of skin and fat from the legs, wings, and breasts, braise the bodies well and put them with the skin and other trimmings into a very clean stewpan. Add two or three sliced shalots, a bayleaf, a small blade of mace and a few peppercorns, then pour in a pint of good VEAL gravy, and boil briskly till reduced nearly half, strain the gravy, pressing the bones well, skim off the fat, add a dust of cayenne and squeeze in a few drops of lemon; heat the game very gradually in it, but it must not be allowed to boil. Place sippets of fried bread round the dish, arrange the birds in a pyramid, give the same a boil and pour over. A couple of wineglasses of port or claret should be mixed with the gravy.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)

Recipe: Stewed Duck and Turnips

Brown the DUCK in a stewpan with some butter, peel and cut some young turnips into equal sizes, and brown in the same butter; stir in a little powdered sugar, reduce some stock to a thin brown Sauce, season with salt, pepper, a bouquet of parsley, chives, half a head of garlic, and a bayleaf. Stew the DUCK in this Sauce, and when half cooked[Pg 14] add the turnips, turn the DUCK from time to time, being careful not to break the turnips, cook slowly, and skim off all grease and serve.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)