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Duck - Hashed (South Africa)

leftover cold roast duck
little more than a pint of weak stock or water
1 onion
1 oz butter
thickening of butter and flour
salt and cayenne to taste
1/2 teaspoon minced lemon peel
Dessertspoon lemon juice
1/2 glass of port wine

Cut the duck meat into nice Joints and put the trimmings in a stew
pan. Slice and fry the onions in a little dripping, add these to
the trimmings. Strain the liquor, thicken it with flour and butter,
season with cayenne and salt, add remaining ingredients. Boil it
up and skim well. Lay the remaining pieces of duck in this gravy.
Let them heat through well, but do not boil. Garnish with snippets
of fried bread.

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