Carefully singe, cut off feet and neck of a nice tender, five-pound duckling, split through back, remove spinal bone, draw and neatly wipe. Envelop in a towel, gently flatten with a cleaver, lightly prickle both sides with point of a larding needle and lay on a dish. Place in a mortar twelve shelled, unpeeled hazel nuts with a very small, sound, chopped shallot and pound to a fine pulp. Add a half ounce fresh butter, half teaspoon French mustard, saltspoon each curry powder and paprika, half teaspoon each freshly chopped parsley and salt, the strained juice of a sound quarter of lemon, and thoroughly pound again for one minute. Remove pulp from mortar, carefully rub duck over with it and let infuse for forty-five minutes, being careful to rub quite frequently meanwhile, arrange duck on a double broiler and broil over brisk fire for six minutes on each side.

Peel and core three good-sized sound apples, cut in four equal slices each, lay on a lightly buttered baking dish and place duck over apples. Arrange six thin slices lean bacon and spread remaining mixed butter, etc., over the duck, set in oven for twenty minutes, frequently basting with its own gravy meanwhile, remove and send to table in same dish.