A couple of quite young ducks, or a fine, full-grown, but still tender one, will he required for this dish. Cut either down neatly into joints, and arrange them in a single layer if possible, in a wide stewpan; pour in about three quarters of
The ducks may be served with a small portion only of their sauce, and dished in a circle, with green peas à la Francaise heaped high in the centre: the lemon-rind and port wine should then be altogether omitted, and a small bunch of green onions and parsley, with two or three young carrots, may be stewed down with the birds, or three or four minced eschalots, delicately fried in butter, may be used to flavour the gravy. The turnips au beurre, prepared by the receipt may be substituted for the peas; and a well made Espagnole may take the place of beef stock, when a dish of high savour is wished for. A duck is often stewed without being divided into joints. It should then be firmly trussed, half roasted at a quick fire, and laid into the stewpan as it is taken from the spit; or well browned in some French thickening, then half covered with boiling gravy, and turned when partially done: from an hour to an hour and a quarter will stew it well.