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Wild Duck

Notwithstanding the slightly fishy flavour of the flesh, wild duck is highly esteemed by epicures. It is trussed like a tame duck, with the feet left on and turned close to the body. It is often said that a wild duck should be allowed only to fly through a hot kitchen before it is sent to table; and though this is scarcely the case, still the bird is considered to be in perfection only when it is crisp and brown on the surface, and so much underdone that when it is cut the gravy flows into the dish. Usually the breast of the bird is the only part cared for. A wild duck should be roasted before a brisk fire, and it should be basted constantly. The duck is to be preferred to the drake, though the latter often fetches the higher price.