1 good size wild duck
1 c. brandy
2 tbsp. cooking oil
1 tbsp. chopped onion
1/2 glass white wine
1/2 glass red wine
Half pint meat glaze (espagnole sauce)
1 shallot
1 bay leaf
Few sprigs parsley
6 oz. mushrooms
Salt & pepper to taste

Roast the bird, keeping it moderately underdone.

Cut into 8 pieces (legs in 2, wings in 2, breasts in 4). Remove skin and keep al pieces hot in covered saucepan with brandy.

In another saucepan heat the oil and add onion and shallot, brown a little and add bay leaf, a little thyme and parsley, white and red wine. Reduce liquid to almost nothing. Add meat glaze or espagnole sauce, also pound the bones and trimming and add. Leave cook for about 10 minutes longer and strain.

Arrange pieces of duck in a heap on platter, add some hot mushrooms and coat with sauce. Garnish with fried croutons cut in heart shape.