Cut the duck into joints. Put the giblets into a stew-pan, adding water
enough to cover them for the purpose of making a gravy. Add two onions,
chopped fine, two sprigs of parsley, three cloves, a sage leaf, pepper,
and salt. Let the gravy simmer until it is strong enough, then add the
pieces of duck. Cover, and let them stew slowly for two hours, adding a
little boiling water when necessary. Just before they are done, add a
small glassful of port-wine and a few drops of lemon-juice. Put the duck
on a warm platter, pour the gravy around, and serve it with little
diamonds of fried bread (_croûtons_) placed around the dish.