Blackhead Ducks Roasted or Broiled

Pick the feathers from two blackhead ducks, and truss as described (No. 179); fasten them on the spit then cook the ducks, if fine and large for fourteen or eighteen minutes before a bright fire. Untruss and serve them to the guests after cutting them up on very hot plates; serve currant jelly at the same time. For broiled blackheads see broiled canvasback ducks (No. 2054).