Duckling a la Bourguignonne—Fried

Divide a young tender duck into five pieces; two legs, two wings and a breast piece; pare nicely leaving the pinion bones on the wings and suppressing the leg bones; lay these pieces in a vessel to season with salt, pepper, lemon juice, chopped parsley, very little pulverized thyme and bay leaf and olive oil. Break up the carcass, fry it in butter, until well colored, adding mushroom parings, shallots, cloves, mignonette and nutmeg, then moisten with red wine and cook the whole slowly for half an hour, strain through a sieve and add this stock gradually to an espagnole sauce (No. 414), that is being reduced, and boil both together to the consistency of a light gravy. Roll the pieces of drained duck in flour, immerse them in eggs and fry in a very white frying fat over a moderate fire, allowing them to attain a fine golden brown while cooking, serve on a folded napkin with the sauce in a sauce-boat.