Redhead Ducks, Roasted and Broiled

Prepare the ducks as for No. 2059, lay them on the spit to roast for fourteen to eighteen minutes, more or less according to their weight; salt over, remove from the spit and untruss and serve on a very hot dish, or they can be roasted in the oven, putting them into a baking pan; pour a little fat over and set them in a hot oven; they will take a few minutes longer to cook this way, then serve on a very hot dish. Hand round separately on a folded napkin some hominy or samp the same as for canvasback ducks (No. 2055). Cut up the ducks and serve on very hot plates. Four slices can be taken from each duck, two on each fillet and one or two of these served to one guest.

Broiled.—Have them prepared the same as the canvasback duck (No. 2054), then cook and dress exactly the same.