Braised Wild Duck.

For those who love strawberries:

The wild ducks are prepared very clean and rubbed with salt on the outside and inside. 15 to 18 dkg of butter is left to turn light brown and fry the duck on both sides in it. After 20 minutes, pour 1/2 l of veal bone broth and 1 glass of white wine over it, add a sliced onion, some finely chopped vegetables, 1 bay leaf spice, a few juniper berries, 2 cloves without heads and a few peppercorns, close the roasting pan and let the wild duck stew over a low fire while watering it frequently until it is almost tender. It is then taken out, carved, put into jars, covered with strained clear soup and sterilized at 100 °C for 50 minutes.

When used, the meat is warmed in the jar, the drained sauce is boiled with a little bit of flour browned in butter, made spicy with a little bit of juice of a lemon, seasoned, poured over the carved duck and served.

all : Home canning, from Mrs. Emilie Lösel,

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