| How To Cook: |
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1. Roast duck, cook till slightly underdone. Cut into neat joints.
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2. Melt 1 oz. butter and fry onion. Add stock; simmer for 1 hour and strain.
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3. Melt remaining butter, stir in flour and add the stock. Season and simmer 15 minutes.
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4. Add the pieces of duck and cook 20 minutes longer. Brandy or wine is usually added to taste.
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