Stuffed Duckling à la Rouennaise

Ingredients

• Rouen duckling
• The stuffing given in the Notice
• Salt and pepper
• Fine Champagne
• Lemon juice
• Sauce Rouennaise

Instructions

1. Stuff the duckling with the composition given in the Notice.
2. Roast it over a brisk fire for 25 to 30 minutes according to its size and accompany it with a sauce Rouennaise.
3. If it is served carved: detach the legs, score them on the inside, season them well with salt and pepper and grill them.
4. Cut the fillets into fine aiguillettes and dress them along each side of a long dish, with the stuffing taken from the inside in the middle.
5. Set the grilled legs at each end of the dish.
6. Chop the carcass coarsely and press it, moistening it with a glass of fine Champagne and a dash of lemon juice.
7. Add the collected juice to the sauce Rouennaise, sauce the aiguillettes lightly and serve the rest of the sauce separately.