bones, flavoured with garlic and
port wine. Stuff the boned duck
with a mixture of pâté de foie,
plenty of chopped mushrooms and
a truffle or two. Sew up the skin,
wrap the duck in fat bacon, and
roast it for about 25 minutes. Now
remove the bacon fat, put the duck
into a large shallow terrine, pour
the melted jelly all round and place
the covered terrine in a larger
receptacle containing water, and
steam in the oven for about 45
minutes.
Squeeze the juice of an orange
over the duck and don’t forget to
remove the thread; serve cold in its