Cook wild duck on rack in roasting pan 20 minutes, basting several times with melted butter, in preheated 450°F oven. Domestic Duck 30 minutes @ 450°F, then 30 minutes @ 350°F, pouring off fat at halfway.
Mash duck liver, remove all sinews, & keep cold.
Cut the 2 breast fillets off & place in skillet over low heat with pan juices (no fat!) and cognac; ignite.
When flame burns out, add cream mixed with sour cream, bouillon, liver, and cook until hot (not boiling). Stir in spices.
Serving Ideas : Potatoes and Salad