House & Garden

This is delicious and tender, but the shoulder must be boned and rolled.

Have duckling split in halves for broiling. Be sure to spread the coals in a circle leaving the center under the duckling clear. Duckling is fat and the drippings blaze up quickly; if the fat drips on the coals, you will have a roaring fire instead of hot ashes. A dripping pan in the center helps.

This dish has an exceptionally delicious sauce and makes fine party fare.

For hearty appetites allow 1 pound of filet for each guest. Be sure to get whole, not sliced, filet. Ask the butcher to lard the filets for you, or if you have a larding needle you can do it yourself.