Ducks Braised Recipe

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Instructions

Draw and singe a pair of ducks, wipe them inside and out with a damp cheese- cloth.
Line a small pan with thin slices of bacon, sprinkle the bottom with minced parsley, thyme, grated lemon peel and a little finely chopped onion.
Lay the ducks in, cover with a sliced carrot, three or four whole cloves, a tablespoon of currant jelly and a cup of stock.
Set over the fire and let simmer one hour, basting frequently.
Slice one large turnip, fry it in hot butter, turn into the saucepan, take up the ducks and set to keep warm; let the turnip cook for ten minutes; take the slices up, arrange on the dish around the ducks, strain the gravy, thicken it with a little browned flour, pour over, and serve the ducks very hot with currant jelly and lemon sliced.