Roast Wild Duck

Canard Sauvage rôti


Take the bird cleansed and trussed for roasting, rub it over with butter or clean fat, dust it over with flour, and put it in front of a brisk fire to roast quickly for fifteen minutes, basting it frequently. Serve it with watercress salad on the dish, garnish with slices of lemon freed from skin, and hand cayenne pepper with it. The sauce as below for teal may also be handed.