Braised Duck:

           Braised Duck:

                             1                           4 lb. duck

                             4                           slices bacon

                             1                           onion minced

                             1                           carrot diced

                             1/2 tsp.                 powdered thyme

                             2 Tbsp.                  minced parsley

                    to taste                salt and pepper

                             4 cups                   boiling water

                             1small                  turnip, diced

                             2 Tbsp.                  melted fat

                             4 Tbsp.                  roux

1. Prepare duck as for roasting and sauté in bacon fat until brown

2. Add onion, carrot, thyme, parsley, salt, and pepper and cover with water. Simmer until the duck is tender, and then remove from stock.

3. Sauté turnip in fat until brown, then drain and cook in stock until tender. Strain stock.

4. Gradually add very small pieces of roux to stock, stirring constantly.

5. Add diced bacon to gravy. Pour gravy over the duck. Garnish with pieces of turnip.             

           Braised Duck with Mushrooms

            Omit carrot. Use 1/2 pound of mushrooms, sliced and sautéed in in place of turnips.