I may say, as preface, that cold duck is in itself an excellent supper
dish, or side dish, at a family dinner, and is often preferred to hot.
If the duck has been cut into at all, divide neatly into joints, and
slice the breast, laying slices of dressing about it. Garnish with
lettuce or parsley, and eat with jelly.
But if a warm dish is desired, cut the meat from the bones and lay in
a saucepan, with a little minced cold ham; pour on just enough water
to cover it, and stir in a tablespoonful of butter. Cover, and heat
gradually, until it is _near_ boiling. Then add the gravy, diluted with
a little hot water; a great spoonful of catsup, one of Worcestershire
sauce, and one of currant or cranberry jelly, with a glass of wine and
a tablespoonful of browned flour.
_Or,_
You may put the gravy, with a little hot water and a lump of butter, in
a frying-pan, and when it is hot lay in the pieces of duck, and warm
up quickly, stirring in at the last a teaspoonful of Worcestershire
sauce and a tablespoonful of jelly.
Serve in a hot chafing-dish.
(For wild ducks, see GAME.)