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Braised Duck

  • 1 good-sized duck- an old one will serve
  • 1/4 lb fat salt pork
  • 1 carrot cut in dice
  • 1 sliced onion
  • 1 bay leaf
  • A little parsley
  • Salt and cayenne to taste
  • 2 Tbsps flour
  • 2 Tbsps butter
  • Currant jelly or apple sauce
Cut the pork into small pieces and fry. Add the vegetables, bay leaf and parsley. Cook 5 minutes (be patient, you rascal). Put in the duck, either trussed as for roasting or cut into joints. Cook in the fat until browned. Place in a baking-dish or casserole. Pour the vegetables and fat over it. Add 3 cups of boiling water. Cover closely. Cook at 325°F until tender, adding more water if necessary. Dish the bird. Thicken the gravy with 2 tablespoons each of flour and butter rubbed smoothly together. Season highly. Serve with currant jelly or apple sauce.
Submitted by Tess M Jul 29, 2009 15 min 30 min 45 min

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