SERIES: Cooking Notes (Black text variety)

SIZE: 5" x 3"

DATE: 1889

LITHOGRAPHER: Knapp & Co.

CONDITION: Very good, I'd say. This card is lightly soiled with slightly worn edges and corners. The front shows some light scuffing, mainly in the vicinity of the duck's neck.. (Please see scans.)

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RECIPES: Duck

On the opposite side we have given a fair picture of what is known as the Red Head Teal Duck, which is considered by epicures one of the most delicate dishes in the way of game fowl. There are other species of duck which are very scarce, and naturally high-priced, such as the Blue Winged Teal, Canvas Back, and Mallard; but that of the wild species, which is more prominent and better known throughout the whole country than any other species, is known as the Black Duck. Nearly all ducks are roasted pretty much alike, and the following we think is a very good recipe:

Dress them in the same way as you would any barnyard fowl, and roast the young ones about half an hour, and the full-grown ones from an hour to an hour and a quarter, basting at frequent intervals. Of course, there is a difference in taste as to how much a duck ought to be cooked, and a great many--especially the English--prefer them underdone, but the masses prefer them thoroughly cooked. In case your duck is an extremely tough one, it is a very good idea to parboil before roasting. An onion stuffing is one of the best. Currant jelly or apple sauce is generally served with roast duck.

The seasons for wild ducks are spring and fall, and the tame months from the middle of June to the first of August.