Recipe Categories
Poultry 
Duck

Duck Hash

leftover cold roast duck little more than a pint of weak stock or water
1 onion
1 oz butter thickening of butter and flour salt and cayenne to taste
1/2 teaspoon minced lemon peel Dessertspoon lemon juice
1/2 glass of port wine

Cut the duck meat into nice Joints and put the trimmings in a stew pan.
Slice and fry the onions in a little dripping, add these to the trimmings.
Strain the liquor, thicken it with flour and butter, season with cayenne and salt, add remaining ingredients.
Boil it up and skim well. Lay the remaining pieces of duck in this gravy.
Let them heat through well, but do not boil. Garnish with snippets of fried bread

He was one of those men who possess almost every gift, except the gift of the power to use them.