House & Garden

A favorite trick is to stuff the body cavity of the bird with bread stuffing and the neck cavity with the following very highly seasoned sausage meat stuffing.

Choucroute is traditionally cooked in champagne but if you wish to be more economical you can cook it in white wine and add a split or two of champagne at the table.

This is delicious and tender, but the shoulder must be boned and rolled.

Have duckling split in halves for broiling. Be sure to spread the coals in a circle leaving the center under the duckling clear. Duckling is fat and the drippings blaze up quickly; if the fat drips on the coals, you will have a roaring fire instead of hot ashes. A dripping pan in the center helps.