A duck, if large, must be carved as directed for a goose, by cutting
slices from the breast, and afterwards removing the wings and legs;
but if a very young bird, it is commonly disjointed first and then
served in the same way as a fowl. The seasoned onions and sage placed
under the apron may be removed with a spoon if required, but some have
an objection to the strong flavour, and it is necessary to know that
it is not disagreeable to them before you place it on the plate.