Wild Duck, Roasted Recipe 2 ingredients

To prepare this Wild Duck, Roasted Recipe 2, first truss the duck in the same manner as is given for Roast Chicken (given below). Spread the outside with butter or bacon fat, and dredge with salt and flour. Put a dozen cranberries within, and roast in a hot oven from twenty to thirty minutes, basting three times with bacon fat. Remove the duck to a hot platter, and garnish with rounds of hominy, fried in deep fat, each holding a slice of bacon, rolled and baked at the same time as the duck, or better still fried in deep fat. Serve celery salad and currant jelly at the same time.

We will suppose the chicken, weighing about three pounds and a half, has been picked and drawn. If long hairs remain upon it, take the legs in one hand, and the neck in the other, and thus turn the body in the flame from a tablespoonful of alcohol ignited on a tin plate or cover, to burn off the hairs. Cut off the feet at the knee joint. Turn back the skin on the neck, and cut off the neck itself on a line with the top of the wings. Do not cut off the skin. Wash the chicken inside and out and fill with bread stuffing. Sew up the opening through which the stuffing was put into the body of the chicken. Turn the third joints of the wings back over the neck skin, turned down upon the back. Run a threaded trussing needle through the flesh of the wing into the body, and let it come out through the skin of the neck, turned down on the back, and on a line with the place where it went in; put the needle back through the body and second wing an inch from where it came out, to leave a stitch in the back; now leave a stitch an inch long on the wing and run the needle through the body, to come out an inch from the place where it entered the first wing. Tie the thread in a bow knot. Press the legs close to the body, drawing them up as high as possible. Run the threaded needle through the legs and body and return to the first side an inch from the place where the needle comes out. Tie in a bow knot.