Aiguillettes of Mallard with Wild Mushrooms

The ducks

1. Choose young birds - you can tell their age by the flexibility of the beak. Pluck, singe and clean them, cut off the tail or parson’s nose and truss them. Take out the liver, discarding the gall-bladder and the greenish parts surrounding it, and press through a sieve with the foie gras. Reserve the liver mixture in a cold p