Brown ducks in oil in large skillet. Reserve 4 tablespoons oil. In large
Dutch oven, saute onions in 2 tablespoons oil for 5 minutes. Add celery,
ducks and salt. Saute 6 minutes. Add wine and broth. Simmer, covered, 1
hour or until tender. In skillet, saute mushrooms in 2 tablespoons oil for
5 minutes. Remove ducks. Combine cornstarch and water; stir into gravy in
Dutch oven until thick. Add mushrooms. Serve with ducks.
MRS BIGELOW ROBINSON (JUDY)
LITTLE ROCK, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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