Wild ducks may be selected the same as tame ones. Canvas-backs and redheads are considered best, but the blue-winged teal, black duck, widgeon and wood duck are all good.

How To Roast Wild Duck

Pick, draw, and singe the same as chicken. Wipe them inside and out with a damp towel. Do not wash them unless you break the gall or intestines, as it greatly destroys the flavor. If they have a fishy odor, rub the breast lightly with a piece of onion, and put three or four cranberries (uncooked) in the duck before cooking it. Tuck back the wings and truss the legs down close to the body. Put the cranberries and a piece of butter the size of a walnut in each duck. Place them in a baking-pan, add one tea-spoonful of salt and a quarter-cup of boiling water to the the pan, baste them well with melted butter, put them into a very hot oven, and bake forty-five minutes, if wanted rare; one hour, if well done; basting with their own gravy every five minutes. When done, serve with the gravy from the pan poured over them. Wild ducks are much better when not stuffed; but if stuffing is preferred, potato is best. (See recipe for Potato Stuffing.)

Serve currant jelly and green peas with them.

Salmi Of Wild Duck

Proceed in the same manner as for Salmi of Tame Duck, and it is most delicious.

Ragout Of Wild Duck

A whole duck, or the remains from yesterday's dinner, may be used for this dish. (See recipe for Ragout of Duck.)

How To Cook Wild Goose

A wild goose may be selected and cooked precisely the same as a wild duck.