| 1.2 l chicken stock |
|
Cook over high heat until just before boiling, reduce heat, simmer uncovered 1 1/4 hours, not stirring. Make a hole in the crust for the liquid to simmer through. |
Sieve through muslin, remove all fat. Stir in gelatine. Cool, cover, refrigerate. |
Let jelly warm for 1 hour before serving. Ladel into bowls, garnish with duck |