To Roast Wild Ducks or Teal

Ingredients

• 1 small onion
• pepper
• salt
• 1 spoonful red wine
• duck necks and gizzards
• 1 spoonful red wine
• 1/2 anchovy
• 1-2 blade mace
• 1 onion
• cayenne pepper
• onion sauce
• bread raspings

Instructions

1. Prepare the dressed ducks by stuffing each with a small onion, pepper, salt, and a spoonful of red wine.
2. Roast the ducks before a good fire for about twenty minutes, until cooked through.
3. While the ducks roast, prepare the gravy: combine the duck necks and gizzards, a spoonful of red wine, half an anchovy, a blade or two of mace, one onion, and a little cayenne pepper in a pot. Boil until the liquid reduces to half a pint.
4. Strain the gravy through a hair sieve and pour it over the ducks.
5. Serve the ducks with onion sauce in a boat and garnish the dish with bread raspings.