Draw, clean, and truss a wild duck in the same manner as a goose. If it
is to be stuffed, use Stuffing for Poultry, omitting the herbs; or
merely fill the cavity with pared and quartered apples, or pared, whole
onions. These should be removed before serving, but Stuffing for Poultry
should be served with the duck. Roast it for from twenty to thirty
minutes in an insulated oven, the stones heated a little hotter than for
other roast meats. Serve it with mashed potato and currant jelly.