Ingredients

2 ducks
Pig's caul
2lb potatoes
Chives
1 white cabbage
1 onion
1lb carrots
Butter
Duck sauce
White wine

Method

Trim breasts and remove all meat from legs and carcass. Use carcass to make sauce.

Chop remaining meat and add nutmeg and parsley. Shape mixture into small sausagesand wrap in crepinette.

Julienne the cabbage and onion. Braise in butter and seasoning. Add canneled (grooved) carrots.

Mash the potatoes with cream seasoning and chopped chives.

Pan-fry breast and sausage. Pipe purée on to a plate completing thecircle with the cabbage.

Slice duck and fan over the purée. Cut sausage from end to end and cross over. Spoon on the sauce and garnish with chive tips.