Thoroughly butter a paper-bag, place the duckling inside, cut a few slices of carrot and turnip into fancy shapes, cut up a few blanched spring onions and add with a bouquet garni. Pour in three tablespoonfuls of tomato sauce, and a wineglass-ful of Madeira. Season with salt and pepper according to taste. Cook for forty-five to fifty-five minutes, according to size of bird, in 300 Fahr.