WILD DUCK.

1021. INGREDIENTS.--2 wild ducks, 4 shalots, 1 pint of stock No. 105, 1
glass of port wine, 1 oz. of butter, a little flour, the juice of 1/2
lemon, cayenne and salt to taste.

_Mode_.--Ducks that have been dressed and left from the preceding day
will answer for this dish. Cut them into joints, reserve the legs,
wings, and breasts until wanted; put the trimmings into a stewpan with
the shalots and stock, and let them simmer for about 1/2 hour, and
strain the gravy. Put the butter into a stewpan; when melted, dredge in
a little flour, and pour in the gravy made from the bones; give it one
boil, and strain it again; add the wine, lemon-juice, and cayenne; lay
in the pieces of duck, and let the whole gradually warm through, but do
not allow it to boil, or the duck will be hard. The gravy should not be
too thick, and should be very highly seasoned. The squeeze of a Seville
orange is a great improvement to this dish.

_Time_.--About 1/2 hour to make the gravy; 1/4 hour for the duck
gradually to warm through.

_Seasonable_ from November to February.

ROAST WILD DUCK.

1022. INGREDIENTS.--Wild duck, flour, butter.

[Illustration: ROAST WILD DUCK.]

_Mode_.--Carefully pluck and draw them; Cut off the heads close to the
necks, leaving sufficient skin to turn over, and do not cut off the
feet; some twist each leg at the knuckle, and rest the claws on each
side of the breast; others truss them as shown in our Illustration.
Roast the birds before a quick fire, and, when they are first put down,
let them remain for 5 minutes without basting (this will keep the gravy
in); afterwards baste plentifully with butter, and a few minutes before
serving dredge them lightly with flour; baste well, and send them to
table nicely frothed, and full of gravy. If overdone, the birds will
lose their flavour. Serve with a good gravy in the dish, or orange
gravy, No. 488; and send to table with them a cut lemon. To take off the
fishy taste which wild fowl sometimes have, baste them for a few minutes
with hot water to which have been added an onion and a little salt; then
take away the pan, and baste with butter.--See coloured plate, G1.

_Time_.--When liked underdressed, 20 to 25 minutes; well done, 25 to 35
minutes.

_Average cost_, 4s. to 5s. the couple.

_Sufficient_,--2 for a dish.

_Seasonable_ from November to February.

[Illustration: THE WILD DUCK.]

THE WILD DUCK.--The male of the wild dock is called a mal