Wild duck roasted.—Truss like a duck, brush it over well with butter, and cook at a sharp heat for fifteen to eighteen minutes, basting it well all the time. The heat should be fiercer at first to keep the juices well in. A wild duck must on no account be overcooked. Serve with seasoned watercress, a halved lemon and cayenne pepper being handed round. Other people serve orange salad with wild duck, made thus: carefully remove the peel and pith from four or more oranges, and slice down the pulp in its natural divisions, take away any pips or bits of white skin, and sprinkle the fruit with finely minced tarragon and chervil, a dessertspoonful each of brandy and salad oil, and a pinch of sugar; pile this all up on a dish, and leave on ice for two hours or so before serving.