Salmis of Wild Duck

• 2 wild ducks (roasted)
• 1 Spanish onion, finely chopped
• 4 shallots, finely chopped

Cut breasts, wings and legs from ducks; remove skin and place pieces in a heatproof shallow casserole or chafing dish.

Combine finely chopped onion and shallots, cloves, bouquet garni, bones, skins and trimmings from ducks, and red wine in another saucepan; cook over a high heat until wine is reduced to half the original quantity. Add Brown Sauce, and salt and freshly ground blac