Mallard, Canvasback, Teal and the rest of the wild-duck brotherhood may be hung for at least twenty-four hours and preferably for forty-eight hours, before cooking. Or the game may be plucked and cleaned and stored in the refrigerator. The oil sacs in the duck's tail should be very carefully removed in the cleaning. The blood of the wild duck retains the best flavour, so the duck should be wiped with a damp cloth, not washed and it should be served rare.
Nearly all wild ducks are likely to have a fishy flavour and when dressed, by an inexperienced cook, are often unfit to eat. This flavour may be much reduced by placing in each duck a small peeled carrot, plunging the fowls into boiling water and simmering them for ten minutes before braising. The carrot will absorb some of the unpleasant taste. An onion will have some-what the same effect, but unless a stuffing with onions is used, the carrot is to be preferred. When there is an objection to parboiling (as when the ducks are young) rub them lightly with an onion cut in two and put three or four uncooked cranberries in each before cooking or a whole peeled lemon. Parsley and celery, an apple, or a strip of bacon will also work.
Hang duck by feet in a cool dry airy place for twenty -four to forty-eight hours.
To pluck wild duck, remove large feathers dry. Melt 3/8 lb. of paraffin in seven quarts of boiling water. Dip the duck into the mixture several times and let the paraffin harden. Strip off the paraffin and feathers at the same time. Singe and remove any remaining pin feathers. Check carefully for shot and damaged areas. Remove the oil sac from the base of the tail. Small birds may be skinned when they are cleaned
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