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DUCKS—To Bake Wild or Tame, to Avoid their Naturally Strong Flavor.
Directions—After having prepared them for stuffing, first parboil them for 1 hour, having an onion cut into 2 or 3 pieces, according to its size; put a piece inside of each duck while parboiling, which removes their strong flavor; then stuff with bread-crumb dressing, in which half of a common-sized onion, chopp'ed fine, has been added for each duck. Bake in a hot oven, leaving the oven door 1/2 inch ajar to carry off the strong flavor which may be left. Baste often with water and butter kept on the stove for that purpose, as the water first put in is to be poured off, to get rid of the duck-oil, which at first comes out very freely and contains much of the rancid or strong flavor of the duck, which it is our design hereby to avoid. After this the water and butter may be put into the pan for basting and for the gravy. The object is to get rid of all the oil possible.
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