Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two thin slices of fat salt pork
- three small onions put into body of each bird
- salt
- pepper
Directions
Clean, stuff and truss a pair of ducks, place on a rack in a dripping-pan, sprinkle with salt and pepper, and cover breast of each bird with two thin slices of fat salt pork. If wild ducks are used, bake twenty to thirty minutes in a very hot oven, basting every five minutes, with fat in pan. If domestic ducks
WIUJAMS PUBUC LIBRARY ASSOCIATION 295
are preferred, reduce the heat and bake one and one-fourth hours. Garnish with water cress and serve with orange sauce.
Stuffing for Wild I>uck.
This stuffing is not eaten : simply added to impart flavor, and consists of three small onions put into body of each bird. Or apples pared, cored and cut in quarters, and removed before serving.
Stuffing for Domestic Doick.
Cover stale bread broken in pieces with boiling water and let stand until bread has absorbed the water ;then squeeze through chees-cloth to press out the water. Season bread with salt, pepper, melted butter and finely chopped onions.