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Page 14 · column 1 of 10 · from the scan, no model involved
And the reape, please. Ragout of Duckling (Serves Four) 1 duckling Vi cup carrot, chopped Vi cup onion, chopped 116 oz. can tomatoes 1 cup duck stock 1 head garlic Vi cup dry vermouth 1 teaspoon dill 1 teaspoon thyme 1 bay leaf salt and pepper to taste Quarter the duckling and remove any extra fat. To make stock, brown wing tips, backbone, giblets, onion and carrot. Add water to cover and simmer until ten
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