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Braised Duck

Prepare a brace of young ducks as for roasting; put them in a stewpan with two or three slices of bacon, one carrot, one onion stuck with two cloves and a little thyme and parsley; season with pepper, cover with broth to which one gill of white wine has been added. Simmer over a gentle fire until the ducks are tender, basting frequently; then remove, the ducks from the pan. Now cut up a turnip and fry till brown in butter; then drain and cook till tender in the liquor in the pan; strain the liquor, thicken and pour the gravy thus made over the ducks; garnish with the pieces of turnip.

CANVAS-BACK DUCK (Delmonico Style) - As this bird feeds mainly on wild celery it requires no spices in cooking. Its flavor is best preserved by roasting quickly with a hot fire, leaving it a little underdone. Dress it in the usual way and wipe with a wet towel. Truss its head under the wing, place in a dripping-pan and roast one-half hour, or twenty minutes if liked underdone, basting often. Season with salt and pepper and pour over it the gravy in the baking-pan.