An ancient Roman recipe for roast flamingo

Apicius' recipe collection "De re coquinaria" proposes this preparation for flamingo and adds that it also goes well with parrot. I am preparing it with duck but it will work as well with chicken.
The fowl is, like in many historical fowl recipes, parboiled before roasting it, a procedure that guarantees that the meat is completely cooked, doesn't get dry yet still roasted crunchy. It's a fantastic cooking hack and I've started to do that in contemporary cooking and with chicken, too.
The bird is served with a sweet-and-sour spice sauce with dates.
You need: a fowl of your choice, salt, dill, vinegar, spring onions, coriander, concentrated grape must, black pepper, cumin, asafoetida, mint, rue (optional), dates, semolina for thickening the sauce
Find more recipes in my cookbooks "GARUM: Recipes from the Past“ (available in English, German, French and Italian) or "From Eden to Jerusalem: Recipes from the Time of the Bible“ (English, German and Italian).
Music: Hanu Dixit, Temple of Freedom (RUclips audio library, creative commons)