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Wild Duck, Roast

The breast is the dainty morsel. Stuff the duck with crumb of bread soaked in port or claret. Truss it securely, rub it over with the liver, flour it, put it down to a clear brisk fire, and baste constantly. Let the spit turn rapidly. When the bird is sufficiently roasted (and it is generally preferred underdone), take it up, put it on a dish, without gravy, with an uncut lemon on either side of it, and with wild duck gravy in a tureen. The carver will frequently cut a lemon in halves, put salt on one side and cayenne on the other, then score the breast of the duck deeply, squeeze the lemon together over it, and pour a glassful of port upon it. Time to roast the duck, fifteen to twenty-five minutes. Probable cost. 4s. to 5s. per pair.