Duck with Cepes

Put a good clean, trussed duck into a saucepan with melted fat pork and two minced onions, fry, season and moisten with two to three gills of gravy (No. 404), then cook smothered, turning it over. When three-quarters cooked, add two to three dozen small fresh and peeled cepes free of stalks; finish cooking together with the duck, and when done, drain off the latter to untruss and dress on a dish with the cepes grouped around. Strain the gravy stock, thicken it with a little tomato sauce (No. 549) and pour it over the duck and garnishing, then serve.