Its was my birthday yesterday, and after a very unration like lunch of smoked salmon omelettes with unexpected (but very welcome) visitors, I cooked a duck for dinner.
I was inspired by this menu plan from 1935 when duck was very popular, and the main dish at most Christmas dinners.
Those directions for cooking the duck are so precise!
Then I found this recipe from 1933.
It sounded way to complicated (and I used a supermarket duck not one from my small breeding flock) so I decided to stuff it with the raisin stuffing then cook it just like my slow roasted lamb – scored and seasoned for about 4 hours at 150*c/300*F. I turned the oven up for another 30 minutes to brown the skin and make it crispy, as I do with pork.
The oysters were local and fresh (and the biggest I have ever seen) so I simply served them in their shells with lime slices, and one prawn because everyone wanted one.
Orange salad seems to be the thing traditionally served with roast duck, and I found this simple recipe from 1940 –
As I don’t have a maid, as I probably would have in prewar 1935, we skipped the soup course, and lovely Miss 14 made chocolate mousse for dessert, with real cream and dark chocolate instead of the Xmas pudding.
Everyone would like a repeat of the meal for Christmas, although I have warned my husband that we will not be eating our own duck this year… May be in 2016.