Season and roast the duck; then cut into pieces for serving. Chop the giblets; add to the gravy in which the
duck was roasted, with 1 glass of red wine, 1/4 teaspoonful of paprica, a pinch of cloves and the juice of a
lemon. Let boil; add the sliced duck and let simmer until tender. Serve hot; garnish with fried croutons.
