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Roast Duckling, Apple Sauce

Cut off the head and legs, singe, draw, neatly wipe and truss a fine, tender duckling of about five pounds, keeping the livers. Place in a small roasting pan with half gill water, half ounce butter, well divided over the bird; sprinkle one teaspoon salt and half teaspoon white pepper over it. Set it in a moderate oven to roast for fifty minutes; turn it several times while roasting to get a good brown colour all around, not failing to baste it occasionally with its own gravy. Remove it from the oven, untruss, dress on a hot dish. Skim the fat from the surface of the gravy. Strain the gravy over the duck, decorate the dish with watercress, and send to the table with apple sauce separately.