Name: Roast Duck
Ingredients: 1 young duckling; coarse sea salt (formerly 'bay salt')

Roast Duck

Ingredients

1 young duckling
coarse sea salt (formerly 'bay salt')

Directions

Remove the gills from the duckling.
Carve the duck by first removing the legs and wings on either side.
Slice the breast starting close to the wing and moving upward towards the breast bone.
For serving, you may cut a circular slice from the breast.
If desired, skin the feet and leave them attached.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.