This is a very good way of serving wild duck, which is rather dull roasted. Put the bird in a flat saucepan and roast it in a very hot oven, not more than fifteen to twenty minutes, so that it is only partly cooked. Baste often and season well. When ready, remove the bird and keep it hot for a few minutes, while you make the first part of the sauce. Put in a saucepan a tablespoonful of claret and one of port, very little jus, or stock, and a piece, no bigger than a nut, of butter in which you have worked a little flour, and reduce this sauce at least by half. Meanwhile, put the fillets in another saucepan, pour in a liqueur glassful of brandy and set it alight. Keep them hot. Add to the reduced sauce whatever blood and gravy may be in the dish where you have carved the bird, a tablespoonful of fresh cream, a little lemon juice, reduce again, see that it is well seasoned; add, at the last minute, a few pieces of butter, one by one, stirring well and pour this sauce through a fine strainer (or squeeze it through a muslin) over your fillets in the serving dish.