SC - Determining Duck Doneness

[CBlackwill at aol.com]

In a message dated 4/22/00 5:47:29 PM Pacific Daylight Time, allilyn at juno.com 
writes:

> There were a couple of pages of
>  documentation of various ways that duck was prepared in period sources.
>  

Here's a question for the list.  Does anyone have any information on when a 
medieval cook might have considered his duck "done"?  I, personally, like it 
very rare (just looking at it harshly is usually sufficient for me), but have 
not seen enough period duck recipes to ascertain the medieval norm.

Balthazar of Blackmoor

Such a strange fascination, as I wallow in waste
That such a trivial victory could put a smile on your face.
                                        - Mark Burgess