Duck, to boil.
Pour over it boiling milk and water, and let it lie for an hour or two. Then boil it gently for a full half hour in plenty of water. Serve with onion sauce.
Duck, to boil, à la Française.
To a pint of rich beef gravy put two dozen of roasted peeled chesnuts, with a few leaves of thyme, two small onions if agreeable, a race of ginger, and a little whole pepper. Lard a fine tame duck, and half roast it; put it into the gravy; let it stew ten minutes, and add a pint of port wine. When the duck is done, take it out; boil up your gravy to a proper thickness, but skim it very clean from the fat; lay your duck in the dish, and pour the sauce over it.
Duck à la braise.
Lard the duck; lay a slice or two of beef at the bottom of the pan, and on these the duck, a piece of bacon, and some more beef sliced, an onion, a carrot, whole pepper, a slice of lemon, and a bunch of sweet-herbs. Cover this close, and set it over the fire for a few minutes, shaking in some flour: then pour in a quart of beef broth or boiling water, and a little heated red wine. Stew it for half an hour; strain the sauce, and skim it; put to it some more wine if necessary, with cayenne, shalot, a little mint, juice of a lemon, and chopped tarragon. If agreeable to your taste, add artichoke bottoms boiled and quartered.
Duck, to hash.
When cut in pieces, flour it; put it into a stewpan with some gravy, a little red wine, shalot chopped, salt and pepper; boil these; put in the duck; toss it up, take out the lemon, and serve with toasted sippets.
Duck, to stew with Cucumbers.
Half roast the duck, and stew it as before. Slice some cucumbers and onions; fry and drain them very dry; put them to the duck, and stew all together.