Stekt Anka
"Roasted Duck"
From the treasured pages of Praktisk, illustrerad kok-bok för Svenskarne i Amerika
Written by C. A. (Charles A.) Vallentin
Stekt Anka
"— Ankan gnides ut- och invändigt med salt och peppar samt med lefvern för att ge den en vacker färg, uppsättes, brynes i smör i kastrull eller långpanna, spädes med buljong eller vatten, beströs med salt och färdigstekes vackert ljusbrun (i kastrull eller ugn); upplägges, såsen skummas och afredes med litet mjöl och grädde. Serveras med salad."
English Translation
"— The duck is rubbed inside and out with salt and pepper as well as with the liver to give it a beautiful color, placed, browned in butter in a pot or roasting pan, moistened with broth or water, sprinkled with salt, and finished roasting to a nice light brown (in a pot or oven); arranged on a dish, the sauce skimmed and thickened with a little flour and cream. Served with salad."
Note on the Original Text
This recipe, like many from the 19th century, is written in an instructive, narrative style rather than listing ingredients and steps separately. Ingredients are often folded into the instructions, with measurements given more by feel than by explicit quantity—reflecting the assumption the cook had some experience and intuition. Unfamiliar spellings and words, such as 'lefvern' (meaning 'liver'), show a mix of old Swedish orthography and culinary language. The concise instructions presume a knowledge of basic techniques like browning in butter and making a roux for the sauce.
Title
Praktisk, illustrerad kok-bok för Svenskarne i Amerika (1889)
You can also click the book image above to peruse the original tome
Writer
C. A. (Charles A.) Vallentin
Era
1889
Publisher
Svenska bok-och musikhandelns förlag
Background
A practical and charmingly illustrated Swedish cookbook tailored for immigrants in America, this 1889 volume serves up a delightful array of recipes and culinary wisdom, blending Old World tradition with New World ingredients.
Kindly made available by
Library of Congress
This recipe for roast duck ('Stekt Anka') comes from a Swedish-American cookbook published in Minneapolis in 1889, a time when Swedish immigrants were adapting their beloved homeland dishes to the ingredients and tools available in their new American kitchens. The recipe reflects both the simplicity and practicality of rural Swedish cuisine, combined with resourcefulness—making use of the duck's own liver and emphasizing using what you have on hand. It captures a moment in culinary history where immigrants forged a new cultural identity, blending old-world tastes with new-world methods, and cherished the communal ritual of sharing a roasted bird and salad.
Back in 1889, a Swedish-American home cook likely used a heavy cast-iron pot or a large roasting pan, a wood or coal-burning stove with an oven, and simple utensils like long-handled spoons, a basting brush (often just a bundle of twigs or cloth), and perhaps a hand-whisk or fork for thickening the sauce. Precise temperature control was tricky, so keen observation and experience guided the cook through browning, roasting, and making a creamy pan sauce.
Prep Time
20 mins
Cook Time
2 hrs
Servings
6
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 whole duck (4.5–5.5 lbs)
- 2 teaspoons salt
- 1 teaspoon black pepper
- Duck liver (substitute: 1 chicken liver, optional)
- 2–3 tablespoons butter
- 1 1/4 cups chicken stock or water
- 1 tablespoon wheat flour
- 1/3 cup heavy cream
- Fresh green salad, for serving
Instructions
- Start by cleaning a whole duck (about 4.5–5.5 lbs), and rub it thoroughly inside and out with 2 teaspoons of salt and 1 teaspoon of freshly ground black pepper.
- If the duck comes with its liver, use it to rub over the skin to encourage a beautiful colour; otherwise, this step may be omitted or you can substitute with a little chicken liver.
- Place the duck in a roasting pan or a deep casserole dish.
- Brown the duck all over in 2–3 tablespoons of butter, either on the stovetop or by starting the roast at a higher temperature in the oven (400°F) for 20 minutes.
- Once browned, add around 1 1/4 cups of chicken stock or water, then sprinkle with an additional pinch of salt.
- Continue roasting at 350°F until the duck is cooked through and golden brown (about 1.5–2 hours, basting occasionally).
- Remove the duck and let it rest.
- For the sauce, skim the fat off the cooking juices left in the pan.
- Place the pan over medium heat, whisk in 1 tablespoon of flour until smooth, and then add 1/3 cup heavy cream.
- Stir until the sauce is slightly thickened.
- Serve the roast duck carved, with the creamy sauce and a fresh green salad.
Estimated Calories
650 per serving
Cooking Estimates
It usually takes about 20 minutes to prepare the duck and sauce, and up to 2 hours to roast it until golden brown. Each serving contains about 650 calories. This recipe serves 6 people.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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