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1 Duck (with innards intact) 

Salt and White Pepper

1 tablespoons butter

⅓ cup Madeira

¼ cup Cognac

Juice of 1/2 lemon

Salt and White Pepper

2 ounces foie gras

2 tablespoons butter

 

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With what breed of fowl did the luncheon proceed?

The common mallard, of very respectable dimensions, coopfattened such that its liver could produce pâté of the smoothest texture.

 

How was the duck prepared?

Tableside, the duck breasts were carved off the roasted bird and set to the side. Meanwhile, another waiter forced the remaining duck carcass, bloody and bursting with offal, into a duck press, a gold-plated machine of Rococo-esque extravagance. As the wheel turned, the press extracted a viscous, burgundy liquid of roasted blood and bone marrow into the shallow saucepan below. Over high heat, the waiters combined the duck liqueur with Madeira to form a thick, syrupy gravy. Finally, owing to their education in Parisian culinary theatrics, the waiters finished the reduction with a splash of cognac, tilting their pans towards the flame so that the carts erupted in a series of small fires, vigorous clapping ensuing.

 

What topics of discussion followed such a vivid spectacle?

The Viceroy's valorous exploits in the Transvaal, the civilized white man’s burden, the intransigence of savages, both at home and abroad.

 

How did Bloom receive this latter part?

Unsmiling, with mixed feelings. Visions of Molly’s disappointment pulled him out of the pleasure dome and back into his kitchen.