Roast Duck
Recipe No. 363 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 363 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Substitute 75 pounds young fat ducks for chickens in recipe for roast chicken. Reduce salt to 5 ounces (10 mess kit spoons) and pepper to ¼ ounce (one mess kit spoon). Increase baking time to 3½ hours.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 363, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.