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Duckling, Bigarade

Singe, cut off head and legs from a tender five-pound duckling, draw, neatly wipe and truss. Place a mirepoix in a roasting pan, lay bird over. Season inside and all around with a heavy teaspoon salt and half teaspoon pepper, baste with a little melted butter, pour quarter gill water in the pan. Set in oven to roast forty minutes, turning and basting once in a while. Remove, dress on a hot dish and untruss.

Remove rind from two sound oranges and cut oranges in halves lengthwise, then slice very finely, remove seeds, arrange slices around the duck. Pour a bigarade sauce over and serve.

N. B. Keep rinds of the two oranges for sauce.