TO-DAY’S RECIPE

Evening Star, Issue 22032, 18 May 1935, Page 23

TO-DAY’S RECIPE

Each Saturday a recipe or hint will be published in this space, specially reeommertded by the- Home science Extension Bureau Service. ROAST WILD DUCK Alethod: To prepare cluck, cut off the head near the neck, leaving enough skin to turn over. Turn hack the wings and truss. Leave the feet on. To lessen the fishy flavour of this bird put a scraped carrot inside, put the bird into boiling water, and simmer for six or seven minutes before roasting. Sprinkle the inside and outside with salt and popper, and the outside with flour. If the bird is not fat cover the breast with two slices of bacon. Put the duck on a rack in the, baking tin, put in a hot oven (400 deg F.), and baste with hot fat. Twenty minutes to half an hour is the roasting time; wild duck must not be over-done, for if cooked too long it becomes dry and the flavour is lost. Put on a hot dish, serve with the gravy in the dish, to which has been added stock made from giblets. Orange sauce or orange salad is a usual accompaniment, while red currant jelly may also be served. Other sauces that may he served are arrowroot and wine sauce, or apple sauce,Orange Salad. —The oranges cut across in thin slices, the pips, every particle of skin and pith removed, and the fruit arranged in layers in a dish, each layer being sprinkled with fine castor sugar, salad oil, and, if liked, a little brandy.