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Old Louisville
Recipe Book

This section contains a selection of traditional recipes for duck.  All recipes, unless noted otherwise, are genuine Kentucky and Southern recipes over 100 years old. They would have been familiar to the early residents of Old Louisville


To Roast Ducks.

Wash the ducks and rub with salt and pepper; put them in a pan with 1 pint of cold water and cook 3 hours. Toast the bread for the filling and crush with a rolling pin. Season highly with pepper, salt and chopped onion. Baste often.

Roast Duck.

Wash duck and rub with salt and pepper; put in roasting pan with 1 pint. of water. When half done dredge with flour; baste often. One-half hour before duck is done put in a hot skillet 1 tablespoon of butter and lard mixed, enough bread crumbs for dressing, tablespoons of stock, a dash of onion, season highly with pepper and salt; stir until a chestnut brown, then stuff duck and put back in pan. Cook hour longer. Serve with currant jelly. Add any crumbs left to gravy, also giblets.

Roast Duck.

Pick the duck, draw, cleanse thoroughly and dry. Place duck in baking pan with pint of cold water, season with pepper and salt. One hour before it is done remove from pan and fill with a bread dressings, seasoned with onion, pepper and salt and 1 tablespoon of butter. When almost done baste with butter and flour frequently Make a gravy with the neck and gizzards by putting them in 1 quart of cold water and boil until reduced to 1 pint. When done the giblets may be chopped fine and added to gravy. One tablespoon of Madeira or sherry wine may be added with a dash of onion and cayenne pepper. Strain gravy through a sieve, pour a little over ducks and the remainder in a gravy boat. Serve ducks with plum or currant jelly. It requires more than 1 hour to roast a large duck, about 35 minutes for a small one. These rules apply equally to the cooking of tame geese. If ducks or geese are tough parbroil until tender. Then season and stuff the fowl and put in roasting pan to cook.

Teal Duck.

Teal duck when roasted has a dressing made with bread crumbs seasoned with minced onion, celery chopped, pepper and salt. Garnish with watereress. Serve for dinner with grape jelly

Roast Wild Duck.

Prepare duck as usual and put in roasting pan with pint cold water; season with pepper and salt. Bake in a hot oven. Make a dressing with chestnuts, prepare in skillet, then stuff the duck. Baste frequently with butter moistened with hot. water. Serve on a hot dish with slices of lemon and have in gravy boat a gravy enriched with 1 tablespoon currant jelly and 2 tablespoons of sherry wine.

To Roast Canvas-Back Duck.

Having trussed the ducks put in each a thick piece of soft bread that has been soaked in port wine; place them before a quick fire, roast 1 hour. When ready to serve pour over the juice of 1 orange, juice of 1 lemon. Serve very hot with the gravy from ducks; also have gravy in boat made with 1 tablespoon of butter and 1 dessertspoon of flour blended, the giblets rolled in flour, diced and added to gravy. Serve with currant jelly.


Source: The Kentucky Receipt Book, 1903

Recipes for Chicken 
General notes and index for poultry


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