• Ducks
• Salt and pepper
• ½ lb. lean lamb
• Onion, chopped
• Butter
• 1 teaspoon bread crumbs
• 2 celery tops
• 1 parsley root
• ½ cup chopped mushrooms
• 6 sardines
• ¼ teaspoon lemon rind
• 3 eggs

Rub inside of duck with salt one hour before cooking. Split duck in half across back and remove the larger bones. Cook the lamb with gizzard, wings, neck and heart. Add celery tops, parsley root, onion and salt. Fry mushrooms in butter. Bone sardines. Chop meats and the mushrooms very fine. Add sardines, lemon rind, pepper, bread crumbs, and eggs. Mix well and fill the split duck. Tie securely with twine and place in pan. Add butter and chopped onion and simmer until tender. If juice cooks out, add stock from stuffing meats. Serve with caper or truffle sauce.