Ducks.
Truss and stuff them with sage and onions as you would a goose. If they are ducklings, roast them from twenty-five to thirty minutes. Epicures say they like them quite under-done, yet, at the same time, very hot. Full-grown ducks should be roasted an hour, and frequently basted. Serve with them the brown giblet gravy or apple-sauce, or both. Green pease should accompany the dish. Many parboil ducks before roasting or baking them. If there is a suspicion of advanced age, parboil them.