This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Whole duck browned in butter, cut turnips fried in same butter; thin sauce made in the pan with herbs and seasonings, dnck simmered in till tender; served with the turnips around and gravy strained over.
Young ducks filled with bread stuffing, placed in a saking pan with plenty of strained tomatoes, pepper, salt, minced onion and butter, cooked quickly in oven hot enough to brown them; sauce rubbed through a seive, made hot again, served with the ducks.
The duck browned in butter, gravy made in the pan with herbs and seasonings, duck simmered in it till tender, gravy strained and stoned olives added.
"The great secret in cooking them successfully lies in the basting, which should be very frequent and thorough. Fill the carcase with stuffing; secure the legs to the sides, so that the breast may plump up well; dredge it lightly with flour, and baste it continuously from the time it begins to cook. Just before it is done (a good-sized duck will take from three quarters of an hour to an hour) dredge it again lightly with flour, as it will then froth up and look plump; have a good brown gravy ready to serve with it, but do not pour it over the duck".
Wild ducks cut up in salmis sauce.
Cut up in orange sauce.
Breasts of wild ducks with olives in brown sauce; served with alternate fried croutons, spread with a paste of the duck livers and butter.
Stuffed, roasted; served with their own gravy and shallot sauce.
Tame ducks plain roasted; apple sauce served with them when carved.
Jelly made of calves' feet, boned ducks simmered in it until tender; made up in decorated mould lined with jelly and filled in with duck and jelly; cold like a galantine.
Cooked like Canvas-back, which see. " Should you wish to eat a wild duck in perfection, proceed in the following manner: Having roasted the bird for about twenty-five minutes before a brisk fire, let it be sent to table with a rich gravy. A spirit-lamp supporting a deep silver dish should be placed before the carver. Pour in this dish three glasses of port wine, a good pinch of cayenne pepper, a sprinkle of salt, the juice of a lemon, and some of the gravy. The duck having been carved, the pieces are rolled in the boiling preparation and handed around in the hot dish to the guests".