Duck à la Française

(Recipe #150, page 114)

Chop the liver together with some pork fat and shallots, incorporate them into a forcemeat with white bread pressed in water, 2 eggs, nutmeg, and salt. Stuff the duck, then sew it shut.

Then put butter or bacon grease into a pot, add a handful of parsley, 3 – 4 whole onions, and several scorzonera or yellowroot, and let the duck cook till done, golden brown. Stir in a little sweated flour, boiling water, and a little vinegar, and as desired some sugar. Let the duck simmer in the sauce a few minutes longer.

Translated by David Green.