Duck en Gelée

• 1 tender duckling
• 6 tablespoons butter
• 8 tablespoons

Clean duckling and sauté in 4 tablespoons butter in a heatproof casserole until golden on all sides. Moisten with dry white wine; bring to a boil; add veal stock. Add salt, freshly ground black pepper and a bouquet garni; reduce heat and simmer gently.

Sauté bacon cubes in remaining b