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4
helpingsEasy
1 hr
Published 1861
Slice onion into roasting-tin, put prepared duck on top, baste with hot fat and roast in a fairly hot oven (375°–400° F., Gas 5–6) until tender. Melt butter, add flour and cook slowly until the roux browns, stir in stock and simmer until required. If a whole duck has been used, remove trussing string, cut duck into small joints and add with the olives to sauce, season and reheat t