(Recipe #8, page 149)
Regarding the age of the duck, see the discussion of goose above. If the duck is to be cooked whole, rub it with fine salt and pepper and set it tightly covered on the stove with a generous amount of butter and suet, with two bay leaves, 2 lemon slices, and 8 juniper berries added; after it has begun to brown on both sides, pour in a little boiling water and simmer the duck until it is tender and lightly browned. Some thick cream is a good addition to the preparation.
Stir a little cold water into the gravy and bring it to a boil again with a bit of meat extract and a glass of red wine before serving.
In preparing an older duck, follow the recipe for jugged hare, but adding a lot of onions and omitting the sugar.
Translated by David Green.