(Recipe #148, page 114)
The duck may be roasted stuffed or unstuffed. Use quartered apples and currants to stuff the duck, or better take finely chopped heart, lungs, liver, and stomach (with its membrane removed), adding creamed butter half the size of an egg, 2 eggs, ⅓ pound of wheat bread soaked in cold water and well pressed, nutmeg, and salt. Or following English practice fill the cavity with onions, sage, rue, and salt.
Translated by David Green.