Roast the duckling for 20 minutes and send it to the table immediately, where it is finished as follows;
Remove the legs and keep for another use, cut the breasts into thin slices and arrange them overlapping on a warm dish; season them.
Chop up the carcase and press it, sprinkling with some good red wine. Add a little brandy to this juice and sprinkle it over the sliced duck; reheat the dish thoroughly over the chafing lamp without allowing it to boil and serve immediately.
© 1903 All rights reserved. Published by Taylor and Francis.