Pot-roasted Duckling with Mint

Ingredients

• duckling
• 30 grammes butter
• chopped mint
• 1 décilitre clear veal gravy
• a little lemon juice

Instructions

1. Work a pinch of chopped mint into 30 grammes of butter and put it inside the duckling.
2. Pot-roast the duckling.
3. Dish the bird and deglaze the pot-roasting juices with a décilitre of clear veal gravy and a little lemon juice.
4. Strain the gravy through muslin, add a pinch of chopped mint and pour it over the duckling.