Recipe - Duck Elegante

2 Ducks; quartered
One half cup Oil
16 small White onions; peeled
1 cup Sliced celery
1 cup White wine
1 cup Chicken broth
8 Mushrooms
1 One half teaspoon Cornstarch
One fourth cup Water

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 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.