{"id":5871,"slug":"roast-muscovy-duck","title":"Roast Muscovy duck","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["A Muscovy duck","Salt","Pepper","A piece of celery","Two shallots chopped very fine","A sliced onion","A carrot","A little water","One cup of stock","A spoonful of meat extract"],"ingredients_norm":["muscovy duck","salt","pepper","celery","shallots chopped very fine","onion","carrot","little water","stock","meat extract"],"steps":["Clean a Muscovy duck, season with salt and pepper, and stuff with a piece of celery and two shallots chopped very fine.","Put the duck in a roasting pan with a sliced onion and carrot.","Add a little water, and put in a hot oven.","The water will evaporate quickly, and the fat from the duck will be sufficient to roast it. Baste often.","When done place the duck on a platter.","Remove the fat from the pan, add one cup of stock and a spoonful of meat extract.","Boil for five minutes, and pour over the duck."],"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/39550","source_ref":"pg:39550:w103:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"3b09a1b501255e524dd54bbdce2d0dda8eb1ea521c81cc60a2e5e5f80717181e","created_at":"2026-08-02T16:46:31Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/roast-muscovy-duck"}