Wild Duck

Wild duck, if fishy, and the flavor is disliked, should be scalded for a few minutes in salt and water before roasting. If the flavor is very strong, the duck may be skinned, as the oil of the skin is the objectionable part. After skinning, spread with butter and thickly dredge with flour before putting in a very quick oven.

Roast Ducklings

Cover the breasts of two fine ducklings with buttered paper, bake them in a hot oven thirty-five minutes; when cooked, place them on a very hot dish, and pour over them some good gravy seasoned and colored with a little soy.