Blanch chicken and duckling livers, chop them finely, add herbs, breadcrumbs, melted butter, pinch of nutmeg, salt and pepper, then bind with egg. Stuff duckling with liver mixture; truss, baste well with hot fat, roast in hot oven (425 °–450° F., Gas 7–8) for ½ hr., basting frequently. Drain off all fat, pour hot brown sauce into baking-tin and continue cooking until duckling is tender—about 20 min. Baste frequently with sauce.
Serve on a hot dish. Strain