Truss the ducks by twisting each leg at the knuckle
and resting the claws on each side of the breast, fixing them
with a skewer run through the thighs and pinion of the
wings. Rub the liver over the breast, and roast underdone.
Cut the breast in slices without detaching them, catching
in a saucepan the gravy that escapes ; add a piece of glaze
the size of a walnut, place on the fire, and when hot
add four pats of butter, half a glass of port wine, a little
mignonette pepper, and the juice of half a lemon; shake
all over the fire, and when the butter is melted, sauce over,
and serve when perfectly cold.
 

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