Roast Wild Duck

Dress and clean a wild duck and truss as goose. Place on rack in dripping-pan, sprinkle with salt and pepper, and cover breast with two very thin slices fat salt pork. Bake twenty to thirty minutes in a very hot oven, basting every five minutes with fat in pan; cut string and remove string and skewers. Serve with Orange or Olive Sauce. Currant jelly should accompany a duck course. Domestic ducks should always be well cooked, requiring little more than twice the time allowed for wild ducks.

Ducks are sometimes stuffed with apples, pared, cored, and cut in quarters, or three small onions may be put in body of duck to improve flavor. Neither apples nor onions are to be served. If a stuffing to be eaten is desired, cover pieces of dry bread with boiling water; as soon as bread has absorbed water, press out the water; season bread with salt, pepper, melted butter, finely chopped onion, or use

Duck Stuffing (Peanut)

3/4 cup cracker crumbs

1/2 cup shelled peanuts, finely chopped 1/2 cup heavy cream

2 tablespoons butter Few drops onion juice Salt and pepper Cayenne

Mix ingredients in the order given.

Braised Duck

Tough ducks are sometimes steamed one hour, and then braised in same manner as chicken.