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1 Duckling (about 4 pounds quartered)
Salt and pepper
2 tb Schmaltz or shortening (or oil)
1 Onion sliced
1/2 c Currant jelly or marmalade
1/2 c Sherry or Rhine wine
1/2 c Boiling water
2 Bay leaves
Sprinkle duckling with salt and pepper. Brown thoroughly in hot fat
in a Dutch Oven. Remove duckling to a platter. Brown onion in the
same fat. Add jelly,wine, water, and bay leaves. Simmer gently until
the jelly dissolves. Return duckling to the Dutch Oven. Cover tightly
and simmer gently until tender (about 2 hours), turning duckling
occasionally. Remove duckling to a warm platter. Strain gravy and
pour over duckling.
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