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Broiled Devilled Duckling

Singe, cut off the head and feet from a tender duckling, split open through the back without separating, neatly draw, cut away the spinal bone, enclose the bird in a towel and neatly flatten with a cleaver, season it all around with a teaspoon salt and half teaspoon pepper, then rub it with a tablespoon oil, arrange on a double broiler and broil for ten minutes on each side. Remove, spread a devilled butter over the duckling, then roll it in bread crumbs and broil again for two minutes on each side. Remove, dress on a hot dish, decorate with a little watercress and serve.