Parboil as above directed; throw away the carrot or onion, lay in fresh
water half an hour; stuff with bread-crumbs seasoned with pepper, salt,
sage, and onion, and roast until brown and tender, basting for half
the time with butter and water, then with the drippings. Add to the
gravy, when you have taken up the ducks, a tablespoonful of currant
jelly, and a pinch of cayenne. Thicken with browned flour and serve in
a tureen.