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Duck with Marinaded Cucumbers

Place three salted cucumbers in a basin and pour one pint of water and half a teacupful of vinegar over them, and let them marinade for two or three hours. Then cut a small duck into eight pieces, peel and slice one onion and put it into a saucepan with a lump of butter, and fry for a few minutes; put in the pieces of duck, and fry them until lightly browned, pour over one breakfast cupful of stock, add a clove of garlic and a bay leaf, and stew gently at the side of the fire until tender, then drain the slices of cucumber and put them in with the duck to get hot. When prepared, turn all out on a hot dish, and serve.