Ducks' Paupiettes with Risot

Singe some young ducks; bone them entirely, removing all the meat and use this to make a well seasoned quenelle forcemeat into which mix finely cut up chives, truffles, and mushrooms, both chopped and three-sixteenth of an inch squares of cooked ham. With this forcemeat cover pieces of the duck's skin cut in four or six parts, and roll them up into paupiettes, covering each one with a slice of fat pork; lay these in buttered paupiette rings, and place them in a sautoir covered with bardes of fat pork, and moisten with some good stock (No. 194a); cover over with a buttered paper, and then a round baking dish which will fit into the saucepan. Cook in a moderate oven, and when done and glazed to a fine color, take from the rings and dress them in a circle; garnish the center with risot (No. 739), and place a channeled mushroom head (No. 118) on top of each paupiette; serve with a sauce prepared as follows: Fry some minced onions in oil, drain, place it in a saucepan with lemon juice, mignonette, and Spanish sauce (No. 414), also the skimmed duck stock reduced to a half-glaze, and then strained through a tammy; serve it in a sauce-boat at the same time as the paupiettes.