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Braised Duckling

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5 to 6 pound duckling
1/4 cup sherry
1/4 cup honey
1 teaspoon Worcestershire sauce
dash salt


Cut duckling into quarters. Combine wine, honey, and seasonings and coat the pieces. Melt a small amount of shortening in a heavy skillet or chicken fryer and brown the duckling on all sides until golden. Pour off excess fat, add remaining wine mixture and enough hot water to form a little steam. Cover and cook over low heat until tender, about 45 minutes to 1 hour. Remove from pan and thicken drippings with thin flour and water paste.

Makes 4 servings

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