Roast Duck Recipe

The only way in the world to serve a canvas-back or a mallard, or a

sprig, or even the toothsome teal, is as follows: The plucked bird

should be stuffed with a tight handful of plain raw celery and, in a

piping oven, roasted variously 8, 9, 10, or even 11 minutes, according

to size of bird and heat of oven. The blood-rare breast is carved with

the leg and the carcass then thoroughly squeezed in a press. The

resultant liquid is seasoned with salt, pepper, lemon and paprika, and

poured hot over the meat. This method of roasting insures the maximum

tenderness and flavor in the bird. The longer the wild duck is roasted,

the dryer and tougher it becomes.



Hoping that you may find the foregoing useful for your collection, and

with best wishes for the success of your book.



Sincerely yours,

JACK LONDON.

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