Duck

For many a hunter duck reigned as the most versatile, flavorful, and plentiful game bird to be encountered in the autumn. Whether Redhead, Widgeon, Wood Duck, Scaup, or one of the breeds that visit and soon depart, the wild ducks excited the hunter, and challenged the cook. While the canvasback, a duck more proper to the Chesapeake, stood first in culinary repute among restaurateurs and hoteliers, the home cook in South Carolina cherished the Wood Duck and the Redhead. They were processed quickly—plucked and gutted—with some effort made to extract the shot. Then the duck was hung up in a cool protected place to age. The classic Carolina cookbooks had instructions on how to roast the duck. Here is one such recipe.