Canard à l’albigeoise

• 3 leeks, chopped
• Lettuce leaves, chopped
• Spinach, chopped
• 3 carrots, chopped
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Put the leeks, lettuce, spinach, carrots and large onion in a saucepan. Cover with cold water and simmer for 30 minutes. Strain and reserve the liquid.

In a large saucepan fry the bacon in the lard, add the whole baby onions and cook until golden. Sprinkle with flour and stir well. Add the duck and brown all over. Pour on the vegetable stock. Add the celery, sugar, saffron, cayenne and