Remove the wishbone from the duckling and truss it. Roast in a red hot oven for only 8 minutes allowing four minutes on each side.
If possible, allow to cool for a few minutes so as to make it easier to carve; wipe carefully with a cloth in case it has been blackened by the cooking.
Remove the legs, incise the inside part with a few shallow cuts and grill them. Sprinkle a buttered long dish with chopped shallot, crushed coarse salt, coarsely ground pepper, grated nutmeg and a little mixed spice. Arrange the breasts of the duck each cut into approximately 15 very thin slices on top and sprinkle with more of the same mixture but without the shallot.
Cut off the stumps of the wings and the skin at the end of the breast, season and grill these; chop the remainder of the carcase and press it together with half a glass of red wine. Pour this juice over the sliced duckling.
When ready to serve, dot the surface with butter and heat the dish on top of the stove before placing it in a very hot oven or under a salamander so that it glazes instantaneously.
When the slices start to curl at the edges, remove from the heat, arrange the grilled legs and other pieces of duck around the slices and serve immediately.
© 1903 All rights reserved. Published by Taylor and Francis.