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Braised Duck

Draw and clean a large duck, stuff the breast with bread or meat stuffing, and truss it. Put into a stewpan some slices of fat bacon or a little butter; when melted place the duck over it on its breast first, to give it a little color, then turn it over. When the back is slightly colored, surround the duck with whole vegetables, such as carrots, potatoes, etc.; add salt, pepper and seasoning, and a breakfast cupful of broth; simmer over the fire until the liquid has reduced to glaze, then add broth and white wine to reach to half the height of the duck, cover with thin slices of fat bacon, and braise it. When done, take out the duck and vegetables, and reduce the liquor to half-glaze. Untruss the duck and dish it; strain and skim the stock and thicken with a little brown sauce. Garnish the duck with vegetables, pour a little of the sauce over it, and serve the rest in a sauceboat. Braised Duck, Empress Style Prepare a duck by cutting off the wing and half of the breast; take off the skin, remove the bone from the wing and fill up its place with quenelle forcemeat. Lard the breast and put it into a braisingpan over slices of leeks, carrots, onions, a little parsley, thyme, chervil, bay leaves, and lemon peel. Pour over sufficient stock to prevent burning, set the pan on the fire and braise the half duck; then glaze it, put on a dish over a layer of cooked sea-kale, and serve with puree of beans for garnish.