| How To Cook: |
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1. Clean and season the duck about 2 hours beforehand and rub with mashed garlic if desired.
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2. Brown quickly in butter, reserving 2 teaspoons butter.
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3. Then reduce the heat and cover tightly.
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4. Allow to simmer, basting frequently with bouillon, until well brown and tender about 1˝ hours.
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5. Blend the reserved butter with the flour, add enough juice from the pan to dissolve lumps, and add to the duck.
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6. Add capers, a pinch of brown sugar for coloring, and lemon juice to taste.
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7. Stir well and baste the duck.
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8. Continue braising for another 10 - 15 minutes.
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9. Serve with macaroni or noodles.
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