Magrets de Canard à la Ficelle

• 4 duck breasts, skinned and boned, bones reserved
• 1 chicken carcass
• 120 g/4½

Prepare the stock by boiling the duck bones and chicken carcass with 4 l/7 pt water. Skim well, then add the vegetables, bouquet garni, clove, peppercorns and salt and cook for 30 minutes. Pass the s