Duck, Wild, Roast
INGREDI- ENTS. - Wild duck, flour, butter. AVERAGE COST, 4s. to 5s. a brace.
Carefully pluck and draw them; cut off the heads close to the necks, leaving sufficient skin to turn over, and do not cut off the feet: some twist each leg at the WILD DUCK. knuckle, and rest the claws on each side of the breast; others truss them as shown in our illustration. Roast the birds before a quick fire, and, when they are first put down, let them remain for 5 minutes without basting (this will keep the gravy in); afterwards baste plentifully with butter, and a few minutes before serving, DUCK, WILD, TO CARVE. dredge them lightly with flour; baste well, and send them to table nicely frothed, and full of gravy. If overdone, the birds will lose their flavour. Serve with a good gravy in the dish, or orange gravy, and send to table with them a cut lemon. To take off the fishy taste which wild fowl sometimes have, baste them for a few minutes with hot water to which have been added an onion and a little salt; then take away the pan, and baste with butter.
TIME. When liked underdressed, 20 to 25 minutes; well done, 25 to 35 minutes.
SEASONABLE from November to February.