That is the domestic ones, are in season all the year round, the duckling being in its best form about June.

Boiled Duck, Parsley Sauce

Ducks singed and drawn, second joint of wings and feet removed, washed, filled with a stuffing of dry breadcrumbs mixed with salt, pepper, chopped parsley, nutmeg and grated lemon rind, trussed, then simmered till tender in seasoned white stock; served with parsley sauce.

Boned Stuffed Duck With Aspic

Two ducks singed, split down the backs, boned, laid out flat, skin side down, seasoned with salt, pepper and nutmeg, one of them spread with forcemeat, the meat of the other placed on top, skin then drawn together, sewn, then either roasted or braised till tender, taken up, pressed between two boards till cold, trimmed and glazed; served in slices with aspic.

Roast Duck, Orange Sauce

Ducks singed and drawn; filled with a stuffing made of dry breadcrumbs, blanched minced onions, chopped parsley, salt, pepper, nutmeg and a sour apple grated; truss, steam till firm and plump (about half an hour) then roast and baste till brown and tender; served with sauce made of finely minced onion and bacon fried slowly till tender; add them to a rich poultry gravy containing port wine and the grated rind and juice of an orange.

Roast Duck With Peas, Hanover Sauce

Ducks singed, drawn and washed, filled with a stuffing made of dry breadcrumbs, minced fried onions and bacon, also the heart and liver of the ducks, chopped parsley, salt, pepper and sage; truss, steam half an hour, then roast and baste till brown and tender; serve with green peas at one end of the dish and Hanover sauce at the other, made as follows: poultry livers boiled, then rubbed through a sieve, added to a Veloute or cream sauce, seasoned with lemon juice and Cayenne pepper.

Broiled Duckling With Devilled Butter

Duckling singed, second joint of wing removed, split down the back, drawn, breastbone removed, laid out flat, seasoned with salt and pepper, slowly grilled till done and brown; served on a slice of toast, with devilled butter spread over the bird, garnish with cress and lemon * * * * Devilled butter; to each four ounces of butter work in a level teaspoon ful of Cayenne pepper and half a teaspoonful of black, ¼ of a teaspoonful each of ground ginger and curry powder, and a little finely chopped chervil or parsley.

Saute Of Duck With Olives

Ducks singed, drawn, washed and steamed for half an hour, taken up, seasoned with salt and pepper, brushed with melted butter, then rolled in flour, quickly browned and basted in hot oven, taken up, cut into portions; little minced onion lightly fried in butter, flour added to form a roux, moistened with poultry stock, boiled up and skimmed, ducks then added, also halves of stoned olives, simmered till ducks are tender, sauce seasoned and finished with little orange juice and port wine; served garnished with croutons.