Canard Canvasback Grille - Broiled Canvasback Duck

Split the canvasback duck, baste it with oil, season with salt and broil over a brisk fire.

Canard A Tete Rouge - Redhead Duck

The same can be said of the redhead duck as of the canvas-back, although in a lesser degree; the redhead being somewhat smaller in size, it naturally requires less cooking.

Canard Sauvage Dit Ruddy - Ruddy Duck

Many connoisseurs and epicurians prefer the ruddy duck to the redhead, claiming that it equals the canvasback in flavor. This bird has become scarce in late years, and its price went up in consequence.

Proceed as for canvasback duck.

Canard Sauvage Dit Brant - Brant Duck

Brant duck is one of the best wild varieties, and may be roasted, broiled, sauted or served as salmi.

Poitrine de Canard Sauvage dit Brant aux Cerises - 1 Breast of Brant Duck with Cherries.

Lift the breasts of as many brant ducks as are required; saute them over a brisk fire, leaving them underdone ; dish up and pour over some cherry sauce, which prepare as follows:

Heat some well-reduced port wine sauce and add some stoned preserved sour cherries; if these are not on hand use candied ones, soaked in luke warm water; the sauce may be flavored with cinnamon.

Poitrines de canard sauvage dit brant a l'orange Breasts of Brant Duck with Oranges. Remove the breasts of 4 brant ducks (or from as many more as necessary), take off the skin and saute in butter over a brisk fire (leaving them underdone).

Remove the butter from the pan in which the breasts were cooked, decant with the juice of half a lemon and I orange, and add I gill of rather thick orange sauce.

Dress the breasts on heart-shaped slices of bread previously fried in butter, and surround them with sections of seedless oranges (these being well freed from all skin); pour the sauce over and serve.

Canard Sauvage dit Mallard Roti ou Grille - Roast or Broiled Mallard Duck. Proceed as for Canvasback Duck.

Poitrine de Canard Salvage dit Mallard, Sauce Oporto - Breast of Mallard Duck, Port Wine Sauce.

Lift the breasts, season and saute them over a brisk fire, leaving them underdone ; dish up and pour over port wine sauce.

Salmi De Canard Sauvage Dit Mallard A La Bigarade - Salmi Of Mallard Duck With Bigarade Oranges

Roast a mallard duck very much underdone; dissect it in suitable pieces, and place it in a pan; remove the skin from the carcass and chop the latter in small pieces; fry it in butter, then moisten with a glass of Madeira; reduce to one-half, then moisten with 3 gills of brown sauce, let simmer for 15 minutes, then strain it into another pan. Reduce and finish as orange sauce; pour it over the duck, dish up and garnish with quarters of oranges.

Sarcelle - Teal Duck

There are several varieties of teal ducks, the blue-winged being unquestionably the best; it can be roasted, broiled or cooked in any way indicated for wild ducks.