Truss and stuff them with sage and onions as you would a goose. If they
are ducklings, roast them from twenty-five to thirty minutes. Epicures
say they like them quite under-done, yet, at the same time, very hot.
Full-grown ducks should be roasted an hour, and frequently basted. Serve
with them the brown giblet gravy or apple-sauce, or both. Green pease
should accompany the dish. Many parboil ducks before roasting or baking
them. If there is a suspicion of advanced age, parboil them.