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Broiled Mallard Ducks, Orange Sauce

Pick and singe two fine, fat Mallard ducks, cut off necks and feet, split open through back without separating, neatly draw, then wrap in a coarse towel and neatly flatten with a cleaver. Mix on a plate two tablespoons oil, a teaspoon celery salt and half teaspoon black pepper, repeatedly turn ducks in it, arrange on a double broiler and broil for seven minutes on each side. Remove, dress on a hot dish with six freshly prepared toasts, spread a half tablespoon butter over, decorate with a little watercress, six quarters lemon and serve with an orange sauce separately.