| How To Cook: |
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1. Prepare and salt the duck the day before using.
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2. Put into a large saucepan with enough water to cover and cook slowly for 1˝ hour, or longer if it is still not tender.
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3. While the duck is cooking, make an onion sauce: peel and slice the onions and cook in milk, well flavored with peppercorns, until they are tender.
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4. Add flour to thicken and boil, stirring, for 5 minutes or so to cook the flour.
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5. Stir in a good knob of butter.
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6. Take the duck from the pan, joint it and serve smothered with the onion sauce.
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