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 glass 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.

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