Canvasback Ducks, Bigarade Sauce—Breasts

Prepare and cook the canvasback ducks the same as roasted (No. 2055); when still very rare, remove and raise the two fillets and divide each one into three pieces. Put them in a chafing dish with a little melted game glaze (No. 398), as much butter and the juice of half a lemon, roll them well in this to glaze and dress on a bigarade sauce (No. 435).