Wild Duck with Port Wine Sauce

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2 wild ducks juice of 1 lemon 4 rashers streaky bacon
1 tsp. mushroom relish or mushroom ketchup (optional)
2 tbsp. butter or oil
8 tbsp. port wine
2 level tbsp. orange marmalade
salt,
cayenne pepper,
and black pepper

Wild duck should be hung for about a week before cooking, if cold weather; three days if warmer, when a greenish tinge on the thin skin of the belly will be seen.

Cover the breasts with the bacon and put into a roasting tin with the fat or oil, then cook in a moderate oven (350°F.) for about 35 minutes. Before serving, the bacon should be removed (it can be used as a garnish) and the breasts scored along the breastbone, two or three times, then sprinkled with salt and pepper. Pour the port wine and the lemon juice over, and put them back in the oven for 5 minutes. Put the birds on to a warmed dish and reduce the pan juices on top of the stove with the marmalade, and mushroom relish added. If liked the birds can be flambéed by having 2 tablespoons warmed brandy poured over them, and then set alight. This should be done at the table. The gravy is served separately. Serves 4-6

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