This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
Select a young, fat duck. The lower part of the legs and webbing of the feet should be soft. Singe and draw the duck in the same manner as a chicken. Wipe it inside and outside with a damp cloth. Weigh. Fill with potato or bread stuffing. Truss in the same way as a chicken. Place on a rack in a baking pan, cover the breast with slices of bacon, and put 1/2 cup water and 1/2 teaspoon salt in the pan. Bake in a hot oven, allowing 20 minutes for every pound and 20 minutes over. Serve with giblet sauce. Serves 6 to 8.
Follow directions for roast duck.
Potato Stuffing for Roast Duck or Goose
4 cups hot mashed potato
(10 potatoes) 2 teaspoons onion juice 2 teaspoons salt 1/4 teaspoon pepper
2 tablespoons butter 2 egg yolks 1/4 cup cream 1 tablespoon parsley
Mix the onion juice, pepper, salt, and butter with the potato. Add the cream to the beaten yolks and mix them with the potato. Add the parsley. Use to stuff duck or goose. Or turn into a buttered dish, bake until brown on top, and serve with roast duck or fowl.
Giblet Gravy for Roast Duck or Goose
2 tablespoons fat from baking pan 2 tablespoons flour
1/4 teaspoon salt Pepper 1 cup giblet stock
Put the heart and gizzard in sauce pan and cover with cold water. Cook slowly until nearly tender, then add liver and continue cooking. When tender, drain and chop fine. Make a brown sauce of the fat, flour, salt, pepper, and stock, add chopped giblets and when hot serve with duck or goose. Serves 6 to 8.