35. Crisp Spiced Duck

• A 4- to 4½-lb. duckling
• 1 level teaspoon salt
• ¼

Clean the duckling and wipe it dry. Break the drumstick bones at the shin, and push them in to shorten the legs. Break the drumstick, thigh, wing, rib and back bones, using the dull edge of a heavy cleaver or a hammer. The duck should appear somewhat flattened when you have done this. Cut along the ridge of the breast bone with scissors to free the meat. Bear down on the breast. Turn duck on br