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Roast Duckling with Apple Sauce

Prepare and truss a tender duckling of about three and a half pounds weight; place it in a roasting pan, spread over it half an ounce of butter and a pinch of salt; cook in a brisk oven for thirty minutes, basting now and then with its own liquor. Place the duck on a hot dish and untruss, skim the fat off the liquor in the pan, pour in a teacupful of broth; let it come to a boil, then strain it over the duck and garnish with watercresses. Serve with hot applesauce in a sauceboat.