• 1 duck
• 1 pt. stock
• larding bacon (optional)
• 2

Boil chestnuts, remove skins and chop or mince nuts finely for stuffing. Cook Spanish onion in water until tender, chop finely, add to chestnuts, season well and bind with egg. Stuff duck with chestnut mixture, truss, lard with bacon, if liked. Slice vegetables for mirepoix (foundation), place in a large saucepan with butter, lay duck on vegetables, cover pan, fry gently for 20 min.; then add b