Roast Duck With Apples Recipe

MISS BEEMER.



Pluck and singe a duck, draw it without breaking the intestines, wipe it

with a wet towel and lay it in a baking pan; wipe a dozen small sour

apples with a wet cloth, cut out the cores without breaking the apples,

and arrange them around the duck; put the pan into a hot oven and

quickly brown the duck, then moderate the heat of the oven and continue

the cooking for about twenty minutes, or until the apples are tender but

not broken, baste both duck and apples every five minutes until they are

done, and then serve them on the same dish. It is a great improvement

some think, to parboil the duck for fifteen minutes with an onion in the

water, and the strong fishy flavor that is sometimes so disagreeable in

wild ducks will have disappeared. A carrot will answer the same purpose.

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