Stewed Duck

• 1 duck fat for basting
• 2 onions
• 2 oz. butter

Truss duck, baste with hot fat, cook in a hot oven (425°–450° F., Gas 7–8) until well browned, basting frequently. Slice onions, fry until golden brown in butter, remove them, and brown the flour in the butter. Place duck in a large saucepan, barely cover it with hot stock, add fried onions, sage and lemon-thyme. Cover with a closely fitting lid, and simmer gently until tender—abo