2 tbsp. butter
5 lb. duck
1/2 c. port wine
1 1/2 c. chicken broth
1 bay leaf
4 parsley sprigs
1 stalk celery with leaves, chopped
2 tsp. thyme, crumbled
Salt & pepper

Melt butter in a heavy pot. Prick the duck all over and brown it on all sides. Drain the fat from the pot and stir in the wine, chicken broth, bay leaf, parsley, celery and thyme. Cover, simmer 45 minutes to 1 hour. Remove the duck to a warm platter and skim off all the fat for the liquid. Strain the liquid, return it to the pan and boil rapidly until reduced by 1/3. Add salt and pepper to taste. Carve the duck and spoon the concentrated broth over.