Pressed Rouen Duckling

Ingredients

• Rouen duckling
• Good red wine
• Cognac
• Seasoning for the aiguillettes

Instructions

1. Roast the duckling for 20 minutes and send it at once to the table, where the rest is done.
2. Remove the two legs; they are not served.
3. Cut the fillets into fine aiguillettes, range them side by side on a warm dish and season them.
4. Chop the carcass and press it, moistening it with good red wine.
5. Collect the juice, add a dash of cognac and moisten the aiguillettes with it.
6. Set the dish on a chafing stove, heat it well without boiling and serve immediately.