Duck, Hunter's Style

A pyramid of fire-roasted duck with vegetables and Madeira wine sauce.

Take three ducks, singe, draw, truss and cook in a stewpan with a piece of butter over a moderate fire. Fry the livers of the ducks with other poultry livers or slices of calf's liver; when they are cool pound them and pass through a sieve, mix in a little glaze and with it mask a few bread-crusts cut into oblong shapes and browned in butter. Arrange in the center of a dish a heap of green peas or any other vegetable; cut the ducks into pieces of fillets, trim them, arrange them with the crusts around the pyramid and place a decorated skewer in the center of the heap. Mask the fillets of duck with brown sauce reduced with Madeira, and serve. Serve the remainder of the sauce in a sauceboat.