Roast Wild Duck from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take the bird cleansed and trussed for roasting, rub it over with butter or clean fat, dust it over with flour, and put it in front of a brisk fire to roast quickly for fifteen minutes, basting it ...
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Cooking tools:
- Roasting pan
- Butcher's twine
- Oven
- Baster
- Serving platter
Ingredients
- butter
- flour
- lemon
- watercress salad
- cayenne pepper
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