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Roast Duck

Epicures prefer young ducks cooked rare, and when so prepared they are not stuffed. Should filling be preferred, use potato stuffing, putting it in very hot. Many who consider that ducks have a strong flavor lay apples in the body, having them cored and quartered. The apples absorb this flavor and are removed before the duck is sent to the table. Celery and onion are also placed inside the duck to season it and improve the flavor, two tablespoons of chopped onion being used to every cup of chopped celery, which may consist of the green stalks that are not desired for the table. This stuffing is also removed from the fowl before it is sent to the table. Truss the duck, sprinkle it with salt, pepper and flour, and roast thirty minutes, provided the duck is young and is desired rare. Full-grown domestic ducks should be roasted at least one hour and basted every ten minutes. Make a giblet gravy, and send apple sauce or grape or currant jelly to the table with the ducks. Green peas should also be served with roast duck.