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LOCATION: Recipes >> Poultry >> DUCK - HASHED

Print this Recipe    DUCK - HASHED

remains of 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 of minced lemon-peel
Dessertspoon of 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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