Glazed Duckling with Mandarins, also called à la Japonaise

Ingredients

• Rouen duckling
• Jelly
• Mandarins
• Duckling livers
• Foie gras
• The juice of the mandarin segments removed

Instructions

1. Pot-roast a Rouen duckling and let it cool in its fond.
2. When it is quite cold, trim it level, glaze it with jelly and dress it on a low pad set on a long dish.
3. Hollow out the mandarins, keeping the segments removed, and fill the skins with a cold Mousse made from duckling livers and foie gras.
4. Mould in little dariole moulds a jelly to which the pot-roasting fond and the juice of the removed segments have been added.
5. Surround the duckling with the filled mandarins, alternating them with the moulded jellies.