Name of our best and largest wild duck.

American Style Roast Mallard

The birds plucked, singed, drawn and trussed, then roasted rare 30 to 40 minutes, jointed, the joints kept hot; the carcasses stewed down with herbs and seasonings, sauce made from it, finished with currant jelly and port wine, served with the joints.

Provencale Style Mallard

The birds plucked, singed, drawn, stuffed, trussed, roasted and served in portions with the gravy from the birds mixed with shallot sauce.

Broiled Mallard, Maitre D'Hotel

The birds plucked, singed, split down the back; back and breastbones removed, laid skin downwards in a pan, seasoned with salt, pepper and olive oil, marinaded in this for 15 minutes, then broiled rare; served with maitre d'hotel butter and garnished with water cress.

Fried Mallard, Orange Sauce

The The birds prepared, split down the back, back and breastbones removed, thigh bone snapped, marinaded for an hour in olive oil with a few chopped onions, parsley and mushroom ketchup, taken up, fried rare with a little olive oil; served with Bigarade sauce.

Fillets Of Mallard, Game Sauce

Prepare and roast as for American style above; when done, take off the fillets, stew down the carcasses in game sauce with a few shallots, port wine and a piece of game glaze, strain through a fine chinee cap, finish with cayenne and lemon juice; served with the portions.

Salmis Of Mallard

The birds plainly roasted very rare, jointed, the joints skinned; carcasses and skins then boiled down with herbs, cloves, whole peppers, bay leaves and fried shallots; when reduced, made into a sauce, strained and skimmed, finished with a little glaze and port wine, joints then put in and simmered for 15 minutes, afterwards kept hot but not allowed to boil; served garnished with croutons.