Duckling, Peasant Style

Blanch and braise a small curled cabbage after cutting it in quarters and taking out the core, blanch separately some trimmed carrots and turnips, and celery root cut like cloves of garlic. Fry six ounces of half inch pieces of bacon in a saucepan, remove it with the skimmer leaving the fat in the sauce-pan, and in this fry very slowly a clean duckling trussed-as for an entree (No. 178); when of a fine color moisten it with a little white wine and let this fall quickly to a glaze, then remoisten with a very little stock (No. 194a), and bring it twice to a glaze. After the duckling is partly cooked, put in the bacon and vegetables, moisten with broth to half the height finish cooking the whole very slowly on the fire or else in the oven. At the last moment untruss the duck and dress it on a dish, surrounding it with the garnishings and the quartered cabbage; lengthen the stock with a little more gravy, strain and thicken it with either some sauce or kneaded butter (No. 579); boil for two minutes, strain and pour it over the duck.