What’s the craziest recipe you’ve ever tried?

Use a 5-lb shoulder of lamb with the foreleg on. Cut off below the knee to form a duck neck and head. Have shoulder boned and mold it and sew it in the shape of the body of a duck, leaving hollow for stuffing. The foreleg should stand up to give the effect of a duck head and neck. Split leg bone 1′ to form a mouth. Remove a few stitches and stuff, then resew. Rub with fat. Roast. Serve hot surrounded with molds of mint or cranberry or orange slices.