• 1 large “Rouen” duckling fat for basting
• ¾ pt. brown sauce
• sections of 1 large orange

Stuffing

• 1 chicken liver
• 1 duckling liver
• ½ teasp. parsley
• ¼ teasp. thyme
• 3 oz. breadcrumbs
• salt and pepper
• nutmeg
• 1 oz. butter
• 1 egg

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 a little sauce round, garnish with orange (heated in a little wine or stock, over a pan of hot water), and serve remainder of sauce separately.