Clean a duck as directed for fowls; twist the pinions round on the back; it is correct English fashion to leave the feet on; scald them, and twist them up against the back. If you prefer them off, however, break the bone below the joint, and cut them off. Stuff the body of the duck with forcemeat (see forcemeat for ducks), sew up the slit and press the legs close to the side of the bird, securing them with a skewer and cord.

Many people like duck underdone; when this is so, half an hour in a hot oven will cook a quite young one; the usual time for a duck weighing four pounds is one hour. Make brown gravy in the dripping-pan with the stock from the giblets, chopping the liver and gizzard, and skimming off all grease, let this boil down until rich and brown. Send hot apple sauce to table with the duck.

A goose is cooked and trussed exactly as duck, excepting that in no case should the feet of a goose be left on. The time for a young goose is one hour and a half; it should be frequently basted, and served very brown. If the skin is very fat and oily, some prefer to parboil the bird half an hour in salt and water; then flour it, and put it in a very hot oven, or it will not brown; once it begins to color, the heat may be a little slackened; serve with brown giblet sauce and apple sauce in separate tureens.