Canard A La Bearnoise

Stew a duck in a little broth, half a glass of white wine, a bunch of parsley, thyme, sweet basil, and small onions, two bay leaves, and two cloves. Put into another stew-pan seven or eight large onions cut in slices and a bit of butter; pass them on the fire, turning often till they get a colour; then add a good pinch of flour; moisten with the liquor the duck was stewed in; stew the onions and reduce the sauce; skim off the fat, and add a squeeze of lemon or a few drops of vinegar, pour it over the duck, and serve.

Canard A Puree Verte

Take rather more than a pint of green pease, boil them in a little broth, and rub them smooth through a sieve; stew a duck in broth, with salt, whole pepper, half a clove of garlic, some small onions, parsley, thyme, basil, and bay leaves. When done enough, pass the sauce through a sieve, and add it to the puree of peas; reduce the whole to a good consistency, about that of thick cream. Serve the duck with the puree over it.

Ragout Of Duck

Half-roast the duck and cut it into joints, put it into a stew-pan with a pint and a half of broth, a large onion with four cloves stuck in it, a little whole allspice and black peppercorns, and the rind of half a lemon cut thin; when it boils, skim it well; then put the lid on the saucepan, and let it simmer an hour and a half. Put into another stew-pan two ounces of butter, and work into it as much flour as will make a stiff paste; strain the sauce from the duck to this, mixing it by degrees; when it boils, add a glass of port wine, a squeeze of lemon, and a spoonful of salt. Put the duck, which you will have kept very hot, into the dish, and strain the sauce over. Serve with sippets of fried bread.

Salmi Of Duck

Cut off the fillets of roasted duck, and the rest of it in pieces; mix salt and cayenne pepper together: sprinkle it over them; add half a wine glass of olive-oil, a glass of claret, and the juice of two Seville oranges; shake it well over the fire till very hot, and serve.