From:
The Thorough Good Cook
Poultry: 38. Wild Duck a la Chasseur
Truss the
ducks by twisting each
leg at the
knuckle and resting the
claws on each side of the
breast, fixing them with a
skewer run through the thighs and
pinion of the wings. Rub the
liver over the breast, and
roast underdone. Cut the breast in slices without detaching them, catching in a
saucepan the
gravy that escapes ; add a piece of
glaze the size of a
walnut, place on the fire, and when hot add four pats of
butter, half a g
lass of
port wine, a little
mignonette pepper, and the
juice of half a
lemon; shake all over the fire, and when the butter is melted,
sauce over, and serve when perfectly
cold.