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Duck, Wild, Roast

The essentials to be observed in roasting wild duck are, first, to keep the gravy well in the breast of the bird, and, next, not to lose the flavour through over-dressing. Pluck and draw carefully, wipe out the inside with a clean cloth, cut off the head and neck, and scald the feet, which are either to be rested on each side of the breast or trussed like those of a fowl. Put the duck before a brisk fire for five minutes to brown the outside and protect the gravy, then baste plentifully with butter till done. Dredge with flour to give it a nice frothy appearance, and serve with a gravy in the dish, or in a tureen, if preferred. Make a gravy as follows. Boil down the necks and gizzards in a pint of water till reduced to half a pint, or take half a pint of veal gravy, add to it a slice off the end of a lemon or orange, an onion, three or four leaves of basil, a blade of mace, and a little pepper and salt; boil all together, strain, and add a glassful of port wine and the juice of a Seville orange or lemon. Serve hot. Time to roast, twenty to twenty-five minutes. Probable cost, 4s. to 5s. the couple. Allow two for a dish.