Roast Duck (Tame)

Original Ingredients

• one duck
• three pints bread crumbs
• six ounces butter, or part butter and salt pork
• two chopped onions
• one teaspoonful each of sage, black pepper and salt
• salt pork for larding (if needed)
• water for basting
• salt for basting

Original Instructions

1. 1

   Pick, draw, clean thoroughly, and wipe dry.

2. 2

   Cut the neck close to the back, beat the breast-bone flat with a rolling pin, tie the wings and legs securely.

3. 3

   Stuff with the following: Three pints bread crumbs, six ounces butter, or part butter and salt pork, two chopped onions and one teaspoonful each of sage, black pepper and salt.

4. 4

   Do not stuff very full, and sew up the openings firmly to keep the flavor in and the fat out.

5. 5

   If not fat enough, it should be larded with salt pork, or tie a slice upon the breast.

6. 6

   Place in a baking pan, with a little water, and baste frequently with salt and