Mongrel Duck—Roasted and Stuffed

A mongrel duck is the mixed breed of the wild and the domestic duck; it is generally larger than the domestic, and is usually served stuffed with a dressing made of soaked and pressed bread-crumbs, into which mingle chopped and blanched onions, chopped parsley, butter or chopped up marrow, salt pepper and nutmeg. Put the duck in a baking pan, cover with fat and roast in the oven, basting over at frequent intervals while cooking. A mongrel duck will take from an hour and a quarter to an hour and a half, and a goose from two and a half to three hours. Dress on a long dish; pour some clear gravy (No. 404) into the roasting pan, strain off the fat and reduce, pour a little of this over the bird and serve the remainder apart.