Canard au Sang

• 1 mature duck cut into 8 pieces, blood reserved if possible
• salt and freshly ground pepper
• 2–3 tablespoons plain flour

Preheat the oven to 200°C/400°F/gas 6. Season the duck pieces and roll them in the flour. Heat the duck fat in a large frying pan and fry the duck until golden on both sides. Use a slotted spoon to transfer the duck to a casserole.

Fry the onions in the same fat until golden, t