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Broiled Duckling, Orange Marmalade

Remove head and feet from a tender medium duckling, split open without separating, draw, then envelop it in a coarse towel and gently flatten with a cleaver. Season with teaspoon salt, half saltspoon pepper and saltspoon grated nutmeg. Rub all around with a tablespoon oil, then arrange on a double broiler and broil twelve minutes on each side. Remove, dress on a hot dish over six freshly prepared slices of toast, spread a maitre d'hotel butter over, and serve with six tablespoons orange marmalade, separately.