Duck a la Matignon

Select a fine young duck and truss it after singeing and drawing. Cut up some carrots, bacon and onions into three-sixteenth inch squares; have also sprigs of parsley, thyme and bay leaf. Put the bacon into a sautoir with two ounces of butter, fry, put in the onions without coloring them, then add the carrots, herbs and seasoning; moisten with Madeira wine and let fall to a glaze. When cold wrap the duck with this matignon in strong sheets of buttered paper, and roast either on the spit or in the oven from three-quarters of an hour to one hour. Unwrap and add the vegetables to half a pint of espagnole sauce (No. 414) and as much broth (No. 194a); boil and despumate for half an hour reducing to the consistency of a light sauce; strain this through a tammy (No. 159) and pour a part of it over the dressed duck, serving the remainder in a sauce-boat.