Ente Ala Heinrich (Duck)

• 1 small duck, cut into frying size
• Salt
• Pepper
• Flour
• 6 tbsp. margarine
• 2 chopped onions
• 1 clove garlic
• 2 tbsp. cognac (brandy)
• 2 cups stock
• Little white wine (or beer)
• 1 can tomato paste
• Paprika
• 1 small can mushrooms
• 2 tbsp. cornstarch
• lemon juice

Salt and pepper the duck, roll in flour and brown until golden. Add onions and fry well. Add garlic, stock, wine, tomato paste, salt and pepper.

Cook until duck is done on low flame. Take duck pieces out of pot. Add mushrooms to gravy, thicken with starch. Then add lemon juice and brandy. Arrange duck on platter and pour gravy over.

Serve with curry rice and tossed green salad.