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Duckling Saute, Italienne

Singe, cut off head, also the feet at first joint, of a tender four-pound duck, draw and neatly wipe, then cut into twelve even pieces. Heat one and a half tablespoons melted butter in a sautoir, add the duck, one piece beside another, season with a teaspoon salt, half teaspoon pepper, and nicely fry for ten minutes on each side or until a nice golden colour. Add six finely chopped shallots, six well-washed and sliced fresh mushrooms, and brown for five minutes more; add ten stoned, sliced, large olives, the juice of two oranges, one gill pure tomato juice, one gill demi-glace and two ounces cooked ham cut in small squares; gently toss, cover pan and slowly cook for forty minutes, dress duck on a hot dish, pour all the contents of pan over and serve.