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How To Make Dorothy Malczewski's Roast Duck

 

In the Buzz column today we lament the loss of Dorothy Malczewski, a legend of the Broadway Market and a woman who was free with her knowledge of food.

Other people are telling us Dorothy brought the butter lamb to Buffalo, as detailed in that marvelous vintage video above. Our chief memory of her centered on the time she told us how to roast duck to impress Howard, the guy we were dating, and whom we eventually married (the duck worked).

We've written about the incident in the paper before, and just now, we found this story in The News' archives.

There were a couple of surprise details we had forgotten. One was that the duck had been Dorothy's idea! Buzz had confessed we were making dinner for her boyfriend, and she picked up that we hoped to impress him. "How about a duck?" she said. And we said OK, even though we had never made duck before.

Another detail we love is that after giving us the recipe, Dorothy sized us up, like an artist appraising her successor. "I can see why he likes you," she said solemnly. "You're a good cook."

Thanks to her! And now, the recipe everyone is waiting for ...

DOROTHY MALCZEWSKI'S ROAST DUCK

Preheat the oven to 450 degrees. Cut up an apple and put the slices inside the duck to soak up the grease. Put the duck in a roasting pan and place in the oven. Roast it for half an hour. Take the duck out of the oven and remove the apple slices. This is your opportunity to stuff the duck. (Dorothy Malczewski suggested a wild rice stuffing.)

Turn the oven to 350 degrees. Roast the duck for about another hour, until it's golden brown, and when you stick a skewer into it, the juices run clear.

"Cut the duck in half," Dorothy said, "and put a whole half on his plate. He will love it."

She suggested serving the duck with potatoes, and a sauce of brandy and apricot jam.

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Food and Drink | History
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