Broiled Wild Ducks

Pick, singe, draw and wipe well a pair of wild ducks, split them down the back without detaching, place them skin downwards on a dish, season with salt and pepper and pour over two tablespoonfuls of oil. Boil the birds well in this marinade, place them on a broiler over a brisk fire, and broil for seven minutes on each side. Place them on a hot dish, cover with maitre d'hotel butter, garnish with watercress, and serve.

Fillets Of Wild Ducks

Prepare and roast the ducks as for fillets of wild ducks with game sauce, keeping them rather underdone. When cooked remove the fillets from the breasts and trim them neatly. Cut as many croutons of bread as there are fillets, and fry them in butter until they are of a golden brown color. Chop the livers of the ducks, season with salt, pepper and finely-minced parsley, and work in a small quantity of butter. Spread the croutons with a layer of the liver mixture, thicker in the middle than at the sides; place them for a few minutes in a hot oven, and then brown them with a salamander. Arrange the fillets and croutons in a circle on a hot dish alternately, pour in the center some game sauce with a few mild stoned olives in it, and serve.

Fillets Of Wild Ducks With Orange Sauce

Fillet three wild ducks, score the skin and put them in a bowl with onions cut in halves, a few sprigs of parsley, some mushroom catsup, and season with salt, peppercorns, and cover with oil. When the fillets have steeped in this marinade for an hour take them out, put them in a fryingpan with a little oil, and fry them over a sharp fire, turning occasionally. When done drain, arrange on a dish in a circular form, and serve with orange sauce in a sauceboat.

Roasted Wild Duck

Prepare a wild duck, cut off the head and neck, scald the feet, and truss them with the duck in the same way as a fowl. Put the duck close to a sharp fire for a few minutes to brown, then move it a little way back, and baste continually with butter till done; just before it is taken up dredge with flour. In the meantime soak the necks and gizzards in a pint of water over the fire till the water is reduced to one-half pint, or in place of water use one-half pint of veal gravy; put into this a slice of lemon or orange, one onion, three or four leaves of basil, a blade of mace, a little pepper and salt, and boil together for a few minutes, then strain; add a wineglassful of port wine, and the juice of a lemon or orange. Dish the ducks when done, pour the gravy over them, and serve.

Salmis Of Wild Duck

Cut off all the flesh from two roasted wild ducks, skin and trim them, and put the meat in a stewpan, Put the bones, trimmings and skins, with four shallots, four onions (one stuck with four cloves), one bunch of parsley and half a bottle of claret in another stewpan, and boil till the liquor is reduced to half its original quantity; then add one and one-half pints of Spanish sauce, and simmer for twenty minutes. Skim, strain through a conical strainer into another stewpan and boil till the sauce coats the spoon. Pour one-fourth of this over the pieces of duck, and set the pan over the fire till they are hot through, but do not boil them. Dish the duck, pour over the remainder of the sauce, garnish with croutons of fried bread, and serve.