3 quarts milk
1 teaspoon vanilla extract
1 (12 ounce) container Dijon mustard
3 tablespoons sherry
2 1/2 pounds duck
1 quart water
1/2 teaspoon damascene
In a large bowl, mix together milk, vanilla extract, mustard, sherry, and duck. Mix together and let stand for about 10 minutes.
In a medium saucepan, heat water to boiling. Add the duck mixture and stir. Cook over medium heat until duck is cooked. Remove from heat and stir in damascene. Serve hot.