Wild Duck with Orange Salad. Port Wine Sauce

Canard Sauvage au Salade d’Oranges. Sauce Vin d’Oporto


Singe, cleanse, and truss the wild duck for roasting; rub it all over with fat, and roast it in front of a brisk fire for fifteen to eighteen minutes, keeping it well basted; when cooked remove the string, dish it up, and serve orange salad on a separate dish, and port wine sauce in a sauceboat.