Roast Wild Duck

• 2 wild duck
• salt
• softened butter
• watercress

To get rid of any fishy flavours in wild duck, place the birds in the roasting pan with boiling water, salt and sliced onion. Baste the birds with this for some minutes. Then pour away the liquid and roast as usual.

Wipe the birds and rub the skin all over with salt. Smear with butter and place together in a roasting tin. Set in the centre of a very hot oven (425°F, 220°C or Gas No. 7)