Recipes > Meat > Duck > Roast Wild Duck

Roast Wild Duck


  • wild duck
  • flour
  • 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.

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

Sufficient: 2 for a dish.

Seasonable from November to February.


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The Book of Household Management (1861).

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