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Stewed Duck with Port Wine

ingredients

serves 5 - 6
2 kg 4 1/2 lb) duck (approx.)
2 onions, finely chopped
herb forcemeat
3 sage leaves, chopped
120 ml (4 fl oz) port wine
juice of 1 lemon
fried bread triangles to garnish

method

1. Put the duck giblets in a saucepan, cover with water and bring to the boil.

2. Add the onions and simmer to make about 300 ml (1/2 pint) stock.

3. Mix the forcemeat with the sage leaves and stuff the duck.

4. Truss and place in a flameproof casserole or heavy saucepan.

5. Pour around the giblet stock, cover and simmer for about 2 hours, adding the port wine just before the duck is ready.

6. Transfer the duck to a warmed serving dish and sprinkle with the lemon juice.

7. Strain the cooking liquid around it and garnish with fried bread triangles.

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