COOKING WILD DUCK
ET prepared ducks stand in milk an hour, then stuff with fotcemeat into which is minced the heart and liver. Do not overseason. Roll ducks in flour and brown in butter, then put into moderate oven until NEARLY done, basting frequently with milk they were.soaked in. Then litt out the birds and make gravy. Equal parts butter and flour are browned together and broken down with liquid in which birds have been cooking. Strain and add a glass of port wine and a dessertspoon of red currant jelly. Put birds back into baking dish and pour this gravy over them, then cook slowly until they are quite tender.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19530529.2.42.2
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New Zealand Listener, Volume 28, Issue 724, 29 May 1953, Page 22
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Tapeke kupu
111COOKING WILD DUCK New Zealand Listener, Volume 28, Issue 724, 29 May 1953, Page 22
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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