Salmis of Mallard Ducks with Madeira

Cut two roasted wild ducks into six pieces; remove the skin and part of the bones, then divide the breasts and legs, suppressing the feet, and range them in a sautoir keeping it covered. Chop up the carcass, bones, and parings; fry a mirepoix (No. 419), and minced shallots with aromatic herbs, add to this the chopped carcasses and moisten with two or three gills of red wine previously boiled in a copper pan, and reduce it to three-quarters; again moisten to their height with stock (No. 194a) and continue to cook for twenty minutes; strain this through a tammy, remove the fat and return it to the fire and reduce, thickening with half-glaze sauce (No. 413), and finishing with two spoonfuls of Madeira wine. As soon as it is completed, strain it over the pieces of duck, and heat in a bain-marie for a quarter of an hour. Dress the pieces on a dish, cover over with a part of the sauce and serve the remainder separately; surround with thin round crusts masked on one side with baked liver forcemeat (No. 81), and serve.