Stewed Duck

Duck simmered in a rich port wine gravy.

Cut into joints two ducks, put in a stewpan with one pint of rich gravy; let this come to a boil, and as the scum rises, remove; season with salt and cayenne and stew gently for three-quarters of an hour; mix until smooth two teaspoonfuls of ground rice with one wineglassful of port wine, stir it into the gravy and boil for seven or eight minutes longer; then turn the whole onto a dish, and serve very hot.