Duckling a la Lyonnaise

Bone the breast of a large duckling, singed and well cleaned. Fill up the empty space with a liver baking forcemeat (No. 64), mixed with a few spoonfuls of lean cooked ham cut in dice-shapes, and bread-crumbs, sew the breast skin, truss the duck, wrap it up in larding pork and let braise in a narrow saucepan slightly moistened with some stock (No. 194a), and a little white wine. Drain the duck, untie and untruss, then dress it on a dish and surround with clusters of small glazed onions alternated with clusters of whole chestnuts, first cooked, then fallen to a glaze with a little gravy (No. 404). Strain the stock, remove its fat and reduce it to a half-glaze, thicken it with a little brown sauce (No. 414), and serve it separately.