| 1 duck | salt |
| 3 oz. bacon | 1/2 c. butter |
| 3 oz. root vegetables | 1/2 c. onion |
| 2 sour apples | 2 tomatoes |
| 4 grains of allspice | 6 peppercorns |
| 1 bay leaf | 4 tsp. red wine |
| 3 Tbs. flour | 2 Tbs. stewed cranberries |
| 1 lemon |
Rub salt into the duck outside and inside. Melt diced bacon, add butter and fry sliced vegetables and onion. Add some water and sliced peeled apples and tomatoes, spices and wine. Then put in the duck and braise it in the oven first with the lid on and when almost tender, remove lid and allow duck to become golden brown. Remove the duck, dust the gravy with flour, dilute with water and simmer. Add strained stewed cranberries to the strained thickened sauce, re-heat and return the meat. Serve with dumplings and put a slice of lemon on each serving of duck.
MK - 94