{"id":6954,"slug":"duck","title":"DUCK","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["1 duck","salt","ginger","pepper","liver, gizzard and heart","a little nutmeg","a piece of celery root","half an onion","some stale bread","hot fat (for frying)","1 egg","slices of onions","celery","specks of fat"],"ingredients_norm":["duck","salt","ginger","pepper","liver gizzard and heart","little nutmeg","celery root","onion","stale bread","hot fat","egg","celery","specks of fat"],"steps":["Singe off all the small feathers; cut off neck and wings, which may be used for soup; wash thoroughly and rub well with salt, ginger and a little pepper, inside and out.","Now prepare this dressing: Take the liver, gizzard and heart and chop to a powder in chopping bowl.","Grate in a little nutmeg, add a piece of celery root and half an onion.","Put all this into your chopping bowl.","Soak some stale bread, squeeze out all the water and fry in a spider of hot fat.","Toss this soaked bread into the bowl; add one egg, salt, pepper and a speck of ginger and mix all thoroughly.","Fill the duck with this and sew it up.","Lay in the roasting-pan with slices of onions, celery and specks of fat. Put some on top of fowl; roast two hours, covered up tight and baste often.","Stick a fork into the skin from time to time so that the fat will try out."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w28:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c6ef38c2a34d1a36aeee31d200b15a5490c7c3a6f24d9c053a562d27bf7b1fe1","created_at":"2026-08-02T16:56:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/duck"}