The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-11-15
DUCKS, WILD AND TAME.

Among the web-footed fowls the duck
holds conspicuous place. and at this
season Of the year the wild duck is 4
great resource of the cook and the cpl
cure who prefers the richer. dark meated
birds to those producing an excess OF
white meat The Wild duck called NAL
lard (anas boshasl is the largest Ameri-
can wild duck and is the original of our
common or tame duck Of the same name
and markings.
In its wild state it pairs, but when
domesticated loses this characteristic of
its wild nature with many others, al
though the female retais some Of its shy
ess. as show the dispositio to est in out
f-the-way and secluded places.
The mallard holds place among the
water fowl similar to that of the prairie
he narnong The varieties OF the grouse
family II is the heaviest. ieshiest. ten
dercst and in a general way the most
valuable. Authorities tell US that the
mallard shauld be well hung before il
is dressed and always roasted; and also
remind us CT the fact that the great
secret in roasting them successfully is
in the basting; this should be very fIe-
quent and thorough. The cooking of wild
ducks is different from that required for
the tame bird The process is never car
ried so far as is necessary for the latter.
The wild duck is preferred rather under
done-not the least degree too wei done.
The time given by different cooks varies
considerably. according TO age of the bird
and individual taste Some give from fif-
teen to twenty minutes, with frequent
basting with butter for young mallard
duck. Other cooks consider that the duck
is properly cooked in from twenty-five to
thirty-five minutes.
Domestic ducks must be well done.
Both wild and tame maIIards are fire.
quently employed in making the West
Indian pepper-pot, a form of ragout with
cassoreep. 1 intact, they are suitable for
treatment in many different ways-Cqual-
" good praised with espagnole or en-
daube.
The duck is a gross feeder, eating ami
NAL and vegetable substances Of all kinds.
For this reason the duck should be fed
entirely on selected food for some weeks
before killing. their favor being greatly
improved, as well as their flesh made
more wholesome eating.
The Canvas-eack Duck.
The royalty OF ducks is the canvas
back. the JOY of the sportsman and pride
of the epicure "Canvas-back ducks
ethereal was the verdict Of Sir Henry
Irving on his first introduction to this
delicate American bird. A story is told
of a celebrated Observation-Disclosures Wis
tied the states not so many years ago
who foreswore all other engagements In
order to dine with a gourmet twelve con-
secutive days on canvas-back ducks and
champagne. Small wonder that he saw
America and Americans through curious
~ tinted glasses after that
The delicate flavor and rare and melting
juiciness so highly priced in the canvas
back duck is attributed to its feeding en-
tirely upon the wild celery, as the root Of
the plant valisneria is called. The beds of
this plant are located along the Chess
peake Bay. and the flesh of the canvas
back duck is in prime condition only when
the Dir dsubsists entirely on this vegetari-
an diet. At times the canvas-back in
dulges in fish, which renders it flesh any
thing but palatable and relegates his SER
enc highness TO a very common plane, for
without the favor of the celery the much
coveted SAVIOR is not in the meat The can
vas back duck may be cooked like other
wild duck but nearer to the fire. for one
must lost as little of the Juice and blood