THE A.C.E. RECIPE

Evening Star, Issue 22328, 2 May 1936, Page 26

THE A.C.E. RECIPE

(Contributed by the Association for Country Education.) ROAST WILD DUCK As a result of the sport on “ the glorious first” many women will have to deal with game within the next few days, and here is help for those who have to deal with wild duck. Pluck, singe, and draw the bird. Cut off the head close to the neck, leaving enough skin to turn over. Turn back the wings and truss. Leave the feet on. To lessen the fishy flavour put a scraped carrot inside, and put the bird into boiling water and simmer for six or seven minutes before roasting. _ If the bird is small rub with an onion. Sprinkle with salt inside and out, and then with pepper and flour. If the bird is not fat cover the breast with two slices of fat bacon. Put the duck on a rack in the baking tin, put in a hot oven, and baste with butter. Wild . ducks should be under-done, for if cooked too long they become dry and lose their flavour. From 20 minutes to half an hour, according to the size of the duck, is sufficient. Put on a hot dish, serve with the gravy in the dish, to which has been added stock made from giblets, etc., and with orange sauce. Red currant jelly may also be served. Orange Sauce. J-pint stock. loz butter. 2 oranges. loz flour. Method: Make an infusion from the thinly-peeled rind of the oranges. Let it soak for 10 minutes. Make a sauce from the flour, butter, and brown stock or gravy, cook for 15 minutes, and reduce a little. Add the orange juice, a' tablespoon of the infusion, season with salt and pepper, and heat, and serve with the wild duck.