The 1901 Cookbook Archive
No. 1073 — Ordinary Roast Duck
English historical translation of Molokhovets recipe No. 1073 from the 1901 Russian cookbook, retaining original methods and measures.
Salt one or two cleaned ducks, lightly dust with flour and roast on a baking sheet. If liked, first lard with ½ Russian pound of bacon.
At first add two or three spoonfuls of broth; then baste with the duck's own juices. Finally sprinkle with grated stale white bread.
Fat ducks need no extra butter; lean ducks may be given a spoonful.
The author recommends selecting fat geese and ducks for roasting and leaner ones for soups and sauces such as No. 1080.
Serve unstuffed roast duck with boiled or roast potatoes, fresh or pickled salads from Section X, stewed apples No. 1371 or mixed-fruit salad No. 1360.
Original source: Read Russian recipe No. 1073. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.