Canvasback Ducks with Orange Juice, Port Wine and Currant Sauce—Breasts

Roast the ducks the same as for roasting (No. 2055) keeping them very rare; raise the two fillets, one from each side of the breast and cut each one into two lengthwise pieces; put them in a chafing dish, pour over some bitter orange juice, also a little game glaze (No. 398) and brown poivrade sauce (No 522); serve separately a sauce made with currant jelly dissolved in port wine, heating it in a bain-marie, then strained through a fine wire sieve, surround with half-heart-shaped croutons of bread fried in butter.