Roast Duck Recipe

Instructions

1. Epicures prefer young ducks, cooked rare, and when so prepared they are not stuffed.
2. Should filling be preferred, use potato stuffing, putting it in very hot.
3. Some people consider that ducks have a strong flavor, and to absorb this flavor lay cored and quartered apples inside the body.
4. These apples are removed before the duck is sent to the table.
5. Celery and onions also may be placed inside the duck to season it and improve the flavor, two tablespoons of chopped onion being used to every cup of chopped celery, which may consist of the green stalks that are not desired for the table.
6. This stuffing is also removed from the bird before it is sent to the table.
7. Truss the duck, sprinkle it with salt, pepper and flour, and roast in a very hot oven (400-480 degrees F.) Fifteen to thirty minutes provided the duck is young and is desired rare.
8. Full-grown domestic ducks should be roasted at least one hour in an oven only moderately hot and should be basted every ten minutes.
9. Serve with giblet gravy and apple sauce or grape or currant jelly.
10. Green peas should also be served with roast duck.