Clean and season the duck; then chop the giblets. Add 1 onion, some celery and parsley. Mix with 1 cup of
bread−crumbs and a beaten egg. Season this highly and fill the duck. Put in the dripping−pan with some hot
water, 1/2 glass of sherry and a lump of butter. Sprinkle with flour; bake until done. Serve with apple−sauce.
