1 tablespoon Worcestershire sauce
1 teaspoon prepared horseradish
1/2 teaspoon fresh lemon juice
1 (1.5 fluid ounce) jigger lemon juice
1 (8 ounce) can whole peeled tomatoes, chopped
1 1/2 cups chicken broth
1/2 cup milk
1 egg yolk
2 tablespoons Worcestershire sauce
2 teaspoons lemon juice
2 tablespoons white sugar
3 tablespoons distilled white vinegar
1 egg
1 1/2 cups cooked duck
2 tablespoons maraschino cherry juice
2 tablespoons black pepper, or to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan.
In a blender, combine Worcestershire sauce, horseradish, lemon juice and lemon juice. Whish until smooth. Pour into prepared pan.
Bake in preheated oven for 15 minutes. Remove from oven, and brush with egg yolk. Bake for an additional 45 minutes. Remove from heat.
Stir in tomatoes and chicken broth, and cook an additional 10 minutes. Remove from heat.
Transfer the chicken to a saucepan, and stir in milk. Bring to a boil, and simmer for 30 minutes. Stir in egg yolk. Stir in Worcestershire sauce, lemon juice and white vinegar. Bring to a boil, and simmer for 5 minutes, stirring with a spoon. Let cool for several minutes.
Preheat oven to 350 degrees F (175 degrees C). Place chicken in oven. Pour the chicken broth into the pan, then stir in the milk, egg yolk, Worcestershire sauce and lemon juice. Stir continuously until all ingredients are thoroughly combined. Pour over the chicken.
Bake chicken overnight, uncovered. When chicken is tender, remove skin and bones. Brush with the bacon grease. Arrange chicken on plates or plates in a single layer. Season with fresh parsley, and drizzle with the lemon marinade sauce.