(Apic. 2, 4) Ingredients:
Instructions:
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Cut in part the duck cutting off fat and bones. Put in a large and low casserole. Mesh 6 ground pepper, privet, cumin, dry coriander, dry mint, oregano, pine nuts, dates and ground mustard. Add soya sauce, anchovy paste, olive oil, honey, wine, vinegar and salt. Mix with duck and add water almost until the top. Cook slowly, meshing sometimes, until water dry and sauce is thick.