Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Currant | not in our table | 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 teaspoonful of currant jelly may also be put inside
- two portions
- salt
- pepper
Directions
Carefully pick, singe, and wipe the outside. Draw them, leaving on the head, so as to distinguish them from ordinary game. Cut an opening at the neck, and through it draw the head and neck, letting the head emerge at the back between the drumsticks, and tie it securely in place. Do not wash the inside. If carefully drawn they will not need it. Cut off the wings at the second joint. Truss the ducks neatly. Sprinkle with salt and pepper inside, and a teaspoonful of currant jelly may also be put inside. Place them in a baking-pan with a little water, and bake in a very hot oven from fifteen to eighteen minutes; baste frequently.
Wild ducks should be very rare and served very hot, on hot plates. Each duck makes but two portions, as the breast only is served. Serve with duck small pieces of fried hominy and currant jelly.
The Canvasback is superior in flavor to any other species of wild duck, and is much esteemed. They have a purple head and silver breast, and are in season from September to May. The "Redhead" closely resembles in flavor the "Canvasback," and often is mistaken for it.