Duckling pie with biscuit crust by Josephine McCarthy | TV Guide Chicago, 17-23 April 1953

1 Long Island duckling (4-5 lbs. drawn wgt.)

3 tablespoons duck fat 

1 clove garlic, minced 

2 tablespoons flour

2 cups duck broth

3 tablespoons tomato paste 

2 teaspoons salt

3 cups water

2 tablespoons A-1 sauce 

1⁄2 teaspoon kitchen bouquet 

1⁄2 cup ripe olives

Score duck skin from neck to vent along center of breast with sharp pointed knife. Pull back layer of skin and fat, using knife to loosen connective tissue. Cut skinned duckling into serving pieces; place in Dutch oven with 3 cups water and 2 tsps. salt; cover and simmer until tender (about 1 hour). Strain off broth and allow fat to rise; pour and skim off fat. Arrange cooked duck in greased shallow baking dish (11⁄2 quarts-10 x 6 inches). Heat 3 tablespoons clear duck fat in saucepan, add garlic and cook 1 minute. Stir in flour. Add 2 cups duck broth; cook and stir until thickened. Stir in tomato paste, A-1 sauce and kitchen bouquet. Add olives and pour over duck. Cover with biscuits placed close together. Bake in hot (400°) oven 20 to 25 minutes. Biscuits can be made from 11⁄2 cups self-rising cake flour, mixed with 3 tablespoons mayonnaise and 5 table- spoons milk, kneaded for one minute, rolled to 1/4 inch thickness and cut out with floured biscuit cutter.