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Roast Wild Duck
To Roast...for a brown crispy crust, roast uncovered in hot oven (425 degrees). Baste several times with hot water at first, then with juices in pan or a wine, until moderately well done...tender and juicy (1/2 to 1 hour depending on size and age of duck). If preferred, duck can be roasted longer in a mod. oven (350 degrees).
To Glaze...that last few minutes and just before serving, brush with a mixture of orange juice and currant jelTy.
To Garnish...use slices of orange topped with currant jelly.
For Stuffed Wild Duck...the experts say to sue a mixture of equal parts of chopped carrots, onion, and celery sauteed in butter, and surround Duck with the vegetables — the flavor is extended in them.
Squirrel and Rabbit
Best in the fall and early winter.
• Prepare like Chicken. When roasting, truss the forelegs back and the hind legs forward. Fasten bacon over the shoulders and back. Baste with a mixture of 1/4 cup butter and 1/2 cup boiling water. Turn several times. The stuffing is made as for Chicken. Garnish, when served, with lemon slices on watercress.
Poached Pheasant
Poach sections of the breast of pheasant in hot butter in chafing dish at the table. Cook only until it loses its transparency (5 to 10 minutes). The dark meat, legs, etc. can be served late in a main dish.
Quail and Ruffed Grouse
Split in halves and pan-broil breast-side-down in lots of butter.' Baste often. Or wrap in strips of bacon and back in mod. oven (350 degrees) 30 to 35 minutes.
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