After the duck is picked, drain and thoroughly wash, cut the neck close to the back and beat the breast bone flat; tie wings and legs securely and fill with potato stuffing prepared as follows: Cook 1 quart potatoes and 2 apples, beat up well and season with1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon butter, spread duck with soft butter and dredge with flour, baste often until tender. 2 hours is sufficient lor a large young duck. Cook giblets in 1 quart water with small onion, blade of mace and dash of cayenne pepper. When very tender cut giblets up very fine, strain the water they have cooked in and add to gravy the duck was cooked with and boil up and thicken, then add 1 tablespoon maderia, pour a little on the duck and the rest in gravy bowl. Serve with any kind of tart sauce and garnish with water-cress.