Time: 20 minutes to roast the duck; 20 minutes to stew it

Sufficient for 4 or 5 persons

  1. 1 large duck
  2. pepper and salt to taste
  3. good beef gravy
  4. 2 onions sliced
  5. 4 sage-leaves
  6. a few leaves of lemon thyme
  7. thickening of butter and flour
  • Empty and singe the duck
  • Season it inside with pepper and salt
  • Truss it
  • Roast it before a clear fire for about 20 minutes, and let it acquire a nice brown colour.
  • Put it into a stewpan with sufficient well-seasoned beef gravy to cover it
  • Slice and fry the onions, and add these, with the sage-leaves and lemon thyme, both of which should be finely minced, to the stock
  • Simmer gently until the duck is tender
  • Strain, skim, and thicken the gravy with a little butter and flour
  • Boil it up, pour over the duck, and serve

  • When in season, about, 1-1/2 pint of young green peas, boiled separately, and put in the ragout, very much improve this dish.

    Source: The Book of Household Management by Isabella Beeton (1859)

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