Braised Duck with Mushrooms

Braised duck in a sauce of sauteed mushrooms, onions and parsley.

Braise a duck. Melt two ounces of butter in a stewpan; add a few chives, several finely-minced mushrooms and a bunch of parsley, and fry them for ten minutes; dredge in a little flour; add the liquor from the duck after braising, and stir over the fire for a few minutes; skim off the fat and strain. Place the duck on a dish, pour over the gravy, and serve.