Braised Duck

Duck and chopped vegetables glazed with a mixture of bacon, white wine and broth.

Draw and clean a large duck, stuff the breast with bread or meat stuffing, and truss it. Put into a stewpan some slices of fat bacon or a little butter; when melted place the duck over it on its breast first, to give it a little color, then turn it over. When the back is slightly colored, surround the duck with whole vegetables, such as carrots, potatoes, etc.; add salt, pepper and seasoning, and a breakfast cupful of broth; simmer over the fire until the liquid has reduced to glaze, then add broth and white wine to reach to half the height of the duck, cover with thin slices of fat bacon, and braise it. When done, take out the duck and vegetables, and reduce the liquor to half-glaze. Untruss the duck and dish it; strain and skim the stock and thicken with a little brown sauce. Garnish the duck with vegetables, pour a little of the sauce over it, and serve the rest in a sauceboat.