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Duck

Pick, singe and wipe outside. Salt and pepper the inside after carefully drawing and wiping out with a piece of old linen. Do not wash them. Cut off the wings at the second joint and truss the duck neatly. Roast in a very hot oven from fifteen to twenty minutes, in a baking pan containing a little water; baste frequently. Celery or onions, or apples, cored and quartered, are sometimes placed inside the duck to improve the flavor.