Mallard Ducks with Celery half-Glaze-Roasted

Truss some mallard ducks for roasting (No. 179), and when cooked dish up as the others. They may be served either whole or else cut up into six pieces or the fillets only it they be whole; place the garnishing around; should they be dressed in a circle then fill in the center with a garnishing composed of cardoons or celery cut in half inch squares, blanched and cooked with chopped beef marrow also blanched, and afterward drained; put them into a little half-glaze sauce (No. 413), and let simmer for a few moments.