The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Roast Wild Duck

Draw, clean, and truss a wild duck in the same manner as a [goose]. If it is to be stuffed, use [Stuffing for Poultry], omitting the herbs; or merely fill the cavity with pared and quartered apples, or pared, whole onions. These should be removed before serving, but [Stuffing for Poultry] should be served with the duck. Roast it for from twenty to thirty minutes in an insulated oven, the stones heated a little hotter than for other roast meats. Serve it with mashed potato and [currant jelly].