(Recipe #151, page 114)
Take a mature young duck, add 1/4 quart water, a piece of butter the size of an egg, 6 shallots, as much salt as is needed. Let simmer slowly, covered, so the gravy does not boil down too quickly. After the duck is done, add in a tablespoon of flour that has been browned in butter, 1/2 – 1 glass of wine, 4 – 6 pieces of ground cloves, and a little sugar. Let the duck simmer a while longer in this sauce.