Ducks
Ducks and ducklings, tame and wild, are prepared alike. To be good, a duck must be fat, be it a canvasback, gadwell, black-duck, garganey, poachard, wood-duck, pintail, shoveller, spirit-duck, summer-duck, teal, widgeon, shelldrake, or any other.
How to select—a young duck has the lower part of the legs soft, and the skin between the claws soft also; you will also know if it is young by taking hold of it by the bill (the under bill only), if it breaks or bends, the duck is young. If the breast of the duck is hard and thick, it is fresh enough.
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