Making the ragout

• Slice the peeled onions in (very) fine pieces. Preferably by hand and a knife. A kitchen machine makes more pulp and releases more juices than is good for the recipe
• Collect the parsley leaves and discard the stems. Chop the parsley leaves fine.
• Make the broth luke warm
• Cut the duck meat and ensure there is no bones left
• In a large skillet, heat a good knob of butter or oil and fry the onions, first on high and later on low. They should attain a deep yellow color, but not get charred or burned. This may take 25 minutes after the fire is on low. Then stop the heat.
• When the onions have cooled down a bit, add the flour and mix well with a spatula. The flour should have mixed with the onions, their juices and the remaining oil.
• Then start to add the broth, while heating the skillet and constant stirring. When the mixture had become very warm already and when it becomes too think, add more broth.
• Now also add the parsley and the,meat and the chopped parsley
• Do this until the mixture had become thick and aromatic and then let the mixture softly boil while stirring constantly
• Taste and bring to taste with salt, pepper, thyme or -in exceptional cases- a broth tablet
• Store the ragout in the fridge. One or two days will do wonders to the taste.