Roast the duckling keeping it underdone.
When completely cold, remove the breasts and cut off the bones on top so as to form a container of the carcase. Cut each breast into 8 thin slices, coat with brown Sauce Chaud-froid and decorate them with truffle.
Fill the carcase with a Mousse made from the trimmings of the duckling, some foie gras and the ducks’ fiver, moulding it to the former shape of the duckling. Glaze with aspic jelly and allow to set.
When quite firm, arrange the prepared slices of duckling on top.
Place the bird thus prepared, in a deep rectangular dish, surround with cold stoned cherries previously cooked in red wine, and coat with duck-flavoured aspic jelly.
© 1903 All rights reserved. Published by Taylor and Francis.