Mallard, Stewed II

Ingredients

• mallard
• g butter
• tbsp flour
• L water
• orange peel
• stalk celery
• piece carrot
• salt and pepper

Instructions

1. Color the mallard in 30 g butter, remove it, and brown a spoonful of flour in the fat to a chestnut color.
2. Off the heat, add half a liter of water to the roux, return the mallard, season, and boil covered with orange peel, celery and carrot until cooked.
3. Sieve the sauce, joint the mallard, return it to the juices with the reserved orange juice, boil a few minutes, and serve.
4. Domestic duck works the same way, but skim its excess fat first (e.g. with blotting paper).