To Roast Duck, The Complete House-Keeper, Mary Smith 1772

 KILL, pick and diaw your ducks, fcald the feet, take off their skin, turn their feet back, feafon the infide of them with pepper, fait, fige, and onion fln-ed fine, skewer and fpit them, iinge them, and lay them down to a quick fii c , duft them with flour, and bafte them with buttei A rmddle-fized duck wril take twenty minutes,—a large one, half an hour, let them be of a nice light brown, and ferve them up hot, with fome bioun gravy under them, for a fecond couiie.