Wild ducks should be cooked rare, with or without stuffing. Baste them a
few minutes at first with hot water to which have been added an onion
and salt. Then take away the pan, and baste with butter, and a little
flour to froth and brown them. The fire should be quite hot, and twenty
to twenty-five minutes are considered the outside limit for cooking
them. A brown gravy made with the giblets should be served in the bottom
of the dish. Serve also a currant-jelly. Garnish the dish with slices of
lemons.
DUCK AND PEASE STEWED (_Warne_).
Remains of cold roast duck, with peel of half a lemon, one quart of
green pease, a piece of butter rolled in flour, three-quarters of a pint
of gravy, pepper, salt, and cayenne to taste. Cut the duck into joints;
season it with a very little Cayenne pepper and salt, and the yellow
peel of half a lemon minced fine. Put it into a stew-pan, pour the gravy
over, and place the pan over a clear fire to become very hot; but do not
let the stew boil.[C] Boil a quart of green young pease; when they are
done, drain off the water, add some butter, pepper, and salt. Warm this
again over the fire. Pile the pease in the centre of a hot dish; arrange
the pieces of duck around them, and serve.