To Prepare Bird for Roasting

Singe and draw the duck, making a slit lengthwise above the vent to facilitate pulling out the inside. Then wash the bird quickly in warm water and dry it in a cloth. Cut off the feet and wings at the first joint, and season the bird with salt inside and out. It may now either be trussed and simply roasted, or filled with stuffing.

One of the simplest stuffings I know for duck is made of tart cooking apples and prunes. Take 3 or 4 apples according to size, and peel them; remove cores and cut them in small sections. Combine them in a bowl with 6 to 8 prunes which you have soaked and stoned. Season generously with salt, freshly ground black pepper and dried sage. Put this mixture into the body of the duck and sew up the opening. Then truss in the same way as you would a chicken, but do not cross the wings over the back.