Duckling a l'Andalouse

Procure a young duck; singe, draw and clean it well, then truss it as for an entree (No. 178); fry it very slowly with chopped up leaf lard and when it assumes a fine color, remove it from the saucepan, drain off the fat and cover the bottom with slices of ham, cut up carrots and onions, a bunch of parsley garnished with thyme and bay leaf and the duck; moisten with a little white wine and let this fall quickly to a glaze, then remoisten with a little stock (No. 194a), and let fall to a glaze twice more. After the duck is half cooked pour in two gills of Malaga wine and finish cooking slowly for about three-quarters of an hour; transfer the duck to another saucepan and keep it hot. Strain the stock and reduce it with the same amount of espagnole sauce (No. 414), to the consistency of a succulent sauce, and add to it a garnishing of small mushroom buttons, stoned Spanish olives, and small ball-shaped chicken quenelles; dress the duck, garnishing with part of the sauce, and serve the remainder separately.