Roast Duck with Apples from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cleanse and truss the duck for roasting, rub it well with dripping or butter and roast before a clear fire for twenty-five to thirty minutes, keeping it well basted, dish up and garnish round with ...
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Cooking tools:
- Butcher's twine
- Roasting pan
- Oven
- Baster
- Spoon
- Serving platter
Ingredients
- duck
- butter
- compote of apples
- brown sauce
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