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Classic
Cook Books
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page 31
two stalks of celery; one lemon peeling; one quarter clove of garlic; two
tablespoonfuls of syou; one tablespoonful of mixed spices; one cup of stock; one
dozen mushrooms; one teaspoonful of salt; one tablespoonful of parsley.
Drain and singe the duck. Wipe, then thoroughly dry, inside and out, with a
clean, damp cloth. Line a pan with small pieces of pork (fat). Sprinkle the
bottom with minced onion, celery, grated lemon peel, and the garlic, grated
fine. Lay the duck in and cover with a tablespoonful of mixed spices, two
tablespoonfuls of syou, and a cup of rich stock. Set over the fire and simmer
for two hours, basting often. Wash the mushrooms and turn them in, and cook all
together for ten minutes. Take up, and thicken the gravy with cornstarch or rice
flour. Lastly, toss in the chopped parsley. Cut up the duck in small pieces (not
too small), arrange on dish, pour the gravy with the herbs around the duck, and
serve hot with rice.
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Classic
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