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Duckling, Rouennaise

Singe, cut off neck and feet of a nice, tender, fat duckling, neatly draw and remove gall bag from liver, then finely chop liver and heart. Place both in a saucepan with three finely chopped shallots, a tablespoon butter, and fry for five minutes, lightly stirring meanwhile. Add two tablespoons demi-glace, five tablespoons bread crumbs, an egg yolk, a half teaspoon salt, three saltspoons pepper and half teaspoon freshly chopped parsley. Sharply mix with wooden spoon while heating for three minutes, then stuff duckling with preparation. Truss duck, place in a roasting pan, season with a teaspoon salt, spread a little butter over breast, set to roast in a brisk oven for thirty minutes, then remove.

Cut into very small pieces three chicken livers and one sound onion, place in a braising pan with a teaspoon butter and briskly fry for five minutes. Lay duck in pan, pour in a tablespoon brandy, half gill claret, a gill each demi-glace and tomato sauce, season with a saltspoon cayenne and boil for five minutes. Cover pan and set in oven forty-five minutes, frequently basting meanwhile; remove, untruss, dress on a hot dish, strain sauce through a cheesecloth over duck and serve