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Broiled Canvas-Back Ducks

Take a fine fat canvas-back duck, pick, singe, draw and wipe it thoroughly. Split it through the back without detaching the pieces, lay on a dish to season with a pinch of salt, half a pinch of pepper, and one tablespoonful of oil. Roll the duck well in it and broil for seven minutes on both sides. Dress it on a hot dish, spread over one-half gill of maitre d'hotel butter, decorate with a bunch of watercress, and serve.