*Dress
To dress a game or poultry bird refers to the various chronological steps in its preparation: drawing, singeing, trimming and eviscerating.

**Truss
To tie up with kitchen string.

Mallards

1. Dress* and truss** the birds.
2. Roast them on a spit for 14 minutes at very high heat.
3. Remove the breasts and set aside.
4. Finish cooking the legs in a 180° C (350° F) oven.
5. Remove the fat from the legs.
6. Roll the legs and breasts in the sauce.
7. Roll in foamy butter and plate immediately.

Potatoes

1. Peel and wash the potatoes; slice into 1 cm (3/8") thick slices and cut the slices with a 30 mm (1 1/4") cookie cutter to form 8 pieces.
2. Generously butter a sauté pan and arrange the potatoes in it; Add water just to cover.
3. Cook until the water has completely evaporated.
4. Brown the slices lightly and remove from the pan.

Ceps

1. Brush the ceps; split the stem in half lengthwise.
2. Prepare the truffle butter: chop the truffles and combine them with the butter.
3. Fill each cep stem with truffle butter; wrap in smoked bacon.
4. Roast the ceps in a cast iron cocotte for 12 minutes in the oven.

Finishing and serving

1. Sweat the minced shallot in butter. Add the duck stock and spices. Reduce by half.
2. Drizzle a line of sauce on each plate.
3. Place half a duck on top.
4. Garnish with 2 ceps alternated with 2 potato slices.