Duck.—(No. 61.)
Mind your duck is well cleaned, and wiped out with a clean cloth: for the stuffing, take an ounce of onion and half an ounce of green sage; chop them very fine, and mix them with two ounces, i. e. about a breakfast-cupful, of bread-crumbs, a bit of butter about as big as a walnut, a very little[139] black pepper and salt, (some obtuse palates may require warming with a little Cayenne, No. 404,) and the yelk of an egg to bind it; mix these thoroughly together, and put into the duck. For another stuffing, see No. 378. From half to three-quarters of an hour will be enough to roast it, according to the size: contrive to have the feet delicately crisp, as some people are very fond of them; to do this nicely you must have a sharp fire. For sauce, green pease (No. 134), bonne bouche (No. 341), gravy sauce (No. 329), and sage and onion sauce (No. 300).
To hash or stew ducks, see No. 530.
N.B. If you think the raw onion will make too strong an impression upon the palate, parboil it. Read Obs. to No. 59.
To ensure ducks being tender, in moderate weather kill them a few days before you dress them.