Salmis of Duckling à la Rouennaise

Ingredients

• Duckling
• Butter
• Shallots
• Coarse salt
• Pepper from the mill
• Nutmeg
• Spices
• Red wine

Instructions

1. Remove the wishbone and truss the duckling.
2. Put it in a red-hot oven for only 8 minutes, 4 minutes on each side.
3. If possible let it cool a few minutes, which makes it easier to cut up, and wipe it, since the violence of the heat generally blackens it.
4. Detach the legs, score them on the inside and grill them.
5. Butter a large long dish and sprinkle it with chopped shallots, crushed coarse salt, pepper from the mill, nutmeg and spices.
6. Carve each fillet into 15 extremely fine aiguillettes and range them side by side on the dish.
7. Sprinkle them with the same seasoning as was put underneath, but without the shallot.
8. Detach the wing pinions and the small piece of breast skin that remains, season them and grill them like the legs.
9. Chop the carcass coarsely and press it, moistening it with half a glass of red wine; moisten the aiguillettes with the juice collected.
10. At the moment of serving, dot the aiguillettes with a few small pieces of butter and heat a moment on the stove.
11. Put the dish in a very hot oven, or under the salamander, so that the glazing is instantaneous.
12. Withdraw the dish as soon as the aiguillettes begin to wrinkle at the edges.
13. Range the grilled legs at each end of the dish and the two pinions, with the breast skin, in the middle, and serve immediately.