Braised Duck, Empress Style

Flambeed half-duck braised in lemon, leeks and herbs.

Prepare a duck by cutting off the wing and half of the breast; take off the skin, remove the bone from the wing and fill up its place with quenelle forcemeat. Lard the breast and put it into a braisingpan over slices of leeks, carrots, onions, a little parsley, thyme, chervil, bay leaves, and lemon peel. Pour over sufficient stock to prevent burning, set the pan on the fire and braise the half duck; then glaze it, put on a dish over a layer of cooked sea-kale, and serve with puree of beans for garnish.