Teal Ducks a la Pontchartrain, Breasts

Lift the breasts from four very plump raw teal ducks; keep on the skin and score this lightly; marinate these in oil with cut up chives, parsley leaves, salt, mignonette and lemon juice; let them remain in this for two hours and just when ready to serve, pour two tablespoonfuls of oil in a sautoir, heat it up and put in the breasts; place it on a good fire, turning the pieces over when done on one side; drain and dress in a circle with half heart-shaped croutons between each piece, having them the same size as the breasts; cover the whole with a well-reduced buttered espagnole sauce, (No. 414) straining into it the juice of an orange. They can also be broiled, after scoring, seasoning and coating over with oil, then put into a double broiler without pressing and when cooked dress in a circle with croutons between each fillet and the same sauce as above poured over the whole.