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DUCK IN BURGUNDY WINE SAUCE
Cut the duck into pieces. Dice the bacon, blanch in boiling water for 5 minutes. Drain and dry. Fry gently the bacon in a casserole until the fat is cooked out. Remove and set aside. In their fat, fry the duck without its liver, until the pieces are seared but not colored. Moisten with the wine, covering the duck meat; if need be, add a little water. Salt, pepper, add a pinch of nutmeg, the bouquet garni, shallots and crushed garlic. Cover. Cook over a very low heat for 30 minutes, then add the bacon. Cook for a further 15 minutes. Meanwhile, blanch the small onions in boiling water, dry, cook further, uncovered, in butter with a teaspoonful of sugar and a drop of vinegar over a very low heat. They will cook and glaze. Soak the mushrooms in lemon water to keep white. When the duck is cooked, add the small onions and the mushrooms, thicken the sauce with the butter mixed with the flour, added to the sauce little by little, away from the heat. Boil then add the liver which has been well soaked in the Fine de Champagne. Do not allow to boil again. Serve decorated with triangles of sandwich loaf slices browned in butter.
