From:
The Thorough Good Cook
Poultry: 34. Capilotade of Duck
If you have any roasted
ducks left, and are called upon for one
entree more, cut them up as for eating;
flay them, and let them
simmer in a thin
Italian sauce. Fry a few slices of bread cut into the shape of a
kite, and send up with the
juice of a
lemon. If you should not have any Italian sauce ready, mince a few
shallots, boil them in
vinegar; make a little browning (
roux), which you moisten with
broth, or even water, and mix a little
glaze seasoned with
salt and pepper; put the shallots into this sauce; let it
boil a few minutes; then put the duck into the sauce to
heat, but without boiling, and give it a high seasoning. Such common dishes are always to be highly seasoned.