Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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
- a piece of butter the size of a walnut
- three good sized onions
- one large spoonful of sage leaves
- butter the size of a walnut
- sage
- salt
- pepper
Directions
Clean and wipe dry your duck; prepare the stuflBngthus: chop fine and throw into cold water three good sized onions, cut one large spoonful of sage leaves and mix with bread crumbs and a piece of butter the size of a walnut; drain the onions, and add with a little salt and pepper. Mix these together and stuiF the duck well; dredge and baste like a turkey. Ccok an ordinary sized duck over an hour. A nice gravy is made by straining the drippings; skim off all the fat, then stir in a spoonful of. browned flour and a teaspoon ful of mixed mustard. Serve hot. Currant jelly is necessary with duck.