Wild ducks are best after frosty weather, the middling-sized ones are
the best for entrées.
Roast four young ones underdone well wrapped up in vegetables, when done
cut the fillets out neatly, and dress them in crown on a border of
mashed potatoes, have prepared the following sauce: put a spoonful of
chopped eschalots in a stewpan with a glass of port wine, the back-bones
of two of the ducks and a piece of glaze the size of a walnut, boil two
minutes, then add a pint of brown sauce (No. 1) and ten spoonfuls of
consommé, simmer a few minutes, take out the bones, skim, reduce it fast
till it adheres to the back of the spoon, pass it through a tammie into
another stewpan, add a little cayenne pepper and lemon-juice, when hot
sauce over and serve.