| How To Cook: |
|
|
1. Put the giblets into a pan with 1 pint water and simmer for 1 hour.
|
2. Wash and stone the prunes and cut each into 4; peel the apples and cut into quarters.
|
3. Wash the duck well and dry with a clean cloth, then rub inside and outside with salt and pepper.
|
4. Fill the inside with the prunes and apples, using enough to fill the duck completely, and sew up with string.
|
5. Truss in the usual way, place in a tin without any fat, and cook in a hot oven (450°F) for 20 minutes.
|
6. Take ¾ pint giblet stock and baste the duck, repeating every ¼ hour during the cooking.
|
7. Reduce the heat to moderate (350°F) when basting is commenced and roast in all for about 1½ hours.
|
8. Remove the strings and keep the duck hot while making gravy.
|
9. Serve with sweet browned potatoes.
|
10. Pour the stock from the roasting tin into a basin and carefully skim off all the fat from the top.
|
11. Melt the butter in the roasting tin, mix in the flour and add the stock; bring to the boil, stirring well, and add some seasoning, also browning if necessary.
|
Translate this recipe: