Ducklings a la Grainville—Larded

Have two ducklings, draw, singe and lard them with medium lardons (No. 3, Fig. 52), having previously plunged them in boiling water to render the meat firm. Line a saucepan with some slices of ham, place the ducklings on top and set around carrots, onions and a bunch of parsley garnished with bay leaf and thyme. Moisten to half their height with stock (No. 194a) and finish cooking, basting over frequently and glazing them in such a way that they attain a nice color; strain the stock free of its fat and reduce it to the consistency of a light syrup, mix in some blanched chopped up shallots, then remove from the fire and squeeze in the juice of two oranges. Dress and garnish around with slices of apple besprinkled with sugar and cooked in the oven; serve the sauce in a sauce boat separately.