Salmis of Duckling

To Roast.—Select a young and very tender duck, prepare and truss it for roasting the same as explained in No. 179; it should be roasted on the spit or in the oven for fifteen to twenty-five minutes according to its size and the heat of the fire. A domestic duck ought to be served quite rare, and should be killed without bleeding. Dish it after untrussing and pour over a little of its gravy, garnish around with water-cress and serve the remainder of the gravy in a sauceboat.

For the Salmis.—Cut the roasted duck up in two or three slices from each breast. Chop up the legs and carcasses and fry them in butter with an ounce of onions and as much shallot, both minced very finely; add the parings, pepper and mignonette, then moisten with red wine and some brown sauce (No. 414); reduce this to half, strain it through a tammy and pour it over the pieces of dressed duck; surround with heart-shaped bread croutons and serve very hot.