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NOTE (Any ducks may be cooked)

Any ducks may be cooked as above. The common wild ducks, teal, etc., should always be parboiled with an onion or large carrot in the body, to extract the fishy taste. On tasting you will find the carrot or onion to have imbibed that disagreeable flavor.

Wild ducks should be a little underdone, stuffed with force-meat and chopped onions, and served with sharp sauce and cold slaw. Canvas-back ducks are in season from November to February They should be dressed with the heads on, and in other respects treated in the same manner as wild ducks.