Posted by: hearttohearthcookery | November 21, 2011

Duck with Chokes

A Harvest Dinner

  The fowl I am roasting on a string is a duck stuffed with mashed Jerusalem artichokes, thyme, marjoram, pepper, salt and moistened with butter.  In the picture I am stirring cranberries that are being stewed for the cranberry tart.

 
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Posted in 18th century foodways, culinary history, Duck, food, food history, receipts, recipes, Roasting | Tags: , , , , ,

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Responses

  1. Jen Dobyns's avatar

    Well that was timely! We bailed on the turkey this year and bought a duck before this was posted. Thanks for another idea of how to cook it.

    By: Jen Dobyns on November 21, 2011
    at 3:19 pm

    Reply


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