Roast the duckling, keeping it very underdone; after removing the skin, cut the breasts into very thin slices.

Line a buttered Charlotte mould with short paste and coat this with a layer of Gratin Forcemeat A mixed with 2 dl (7 fl oz or ⅞ U.S. cup) very well reduced Sauce Demi-glace per 1 kg (2¼ lb) forcemeat.

Now fill the mould with alternate layers of first the sliced duckling, then sliced cooked mushrooms, slices of truffle and forcemeat; finish with a layer of forcemeat.

Sprinkle this last layer with a pinch of powdered thyme and bayleaf and close up the pie with a thin layer of paste sealing well to the edges; make an opening in the middle for the steam to escape during cooking. Bake in a moderate oven for 1 hour.

On removing the pie from the oven, turn it out on to a dish, remove what is now the top and cut this into triangles; arrange these around the base of the pie. Coat the exposed forcemeat on top with a little Sauce Madere and place a large grooved mushroom in the centre surrounded with overlapping slices of truffle.

Serve accompanied with Sauce Madere.