Roast Duck
Place it in the same position and carve in the same way as a goose.
Begin at the wing, and cut down to the bone in long thin slices, parallel with the breast-bone; then remove them from the bone. The breast is the favorite portion; but the “wing of a flyer and the leg of a swimmer” are esteemed by epicures.
The stuffing is not often desired, but if so it may be found by cutting across below the end of the breast.
Geese and ducks are seldom entirely cut up at the table, as there is very little meat on the back. But often from a seemingly bare carcass enough may be obtained to make a savory entrée.