Roast Wild Duck
|Ducks/1 large duck||3 Small|
|Lard||7 1⁄2 Tablespoon|
|Oysters with their liquor||1⁄2 Pint|
|Bread slice||8 , toasted|
|Black pepper||1 Teaspoon|
|Minced parsley||2 Tablespoon|
|Minced celery||2 Tablespoon|
|Flour||1 1⁄2 Tablespoon|
|Onions||2 , minced|
|Garlic||3 Clove (15 gm), minced|
|Bay leaves||2 , mashed|
|Thyme sprig||2 , mashed|
Pick and clean the ducks, wash them inside and out, and salt and pepper them inside and out.
Make the stuffing as follows: Put the lard to melt in a frying pan, add the onions and garlic, and let them brown.
Put the oysters in another pan and let them cook until the edges curl.
Strain the liquor out and save it; cut up the oysters into fine pieces.
Put the oysters in the pan with the onions and garlic, stirring well.
Dampen the toast slices, mash them, and add to the pan with all'seasonings, parsley, and celery.
Let the mixture cook until it is dried out.
Stuff the ducks, sew them up, and grease them outside.
Sprinkle them with flour and place in a baking pan.
Pour into the pan 3 cups liquid the oyster liquor plus water add the gravy ingredients, and bake in a 350° oven 1 to 2 hours or until the duck is tender.