Title: Black Duck with Wine
Categories: Poultry
Yield: 4 Servings
| 2 | | Black ducks, large |
| 3 | tb | Butter |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Thyme |
| 3 | | Onions, white, chopped |
| 1 | | Duck hearts, chopped |
| 12 | oz | Wine, white, warmed |
Directions: Pintail ducks may be used in place of Black ducks. Cut ducks
into serving pieces. Roll in flour and brown in butter and oil, turning
often. Sprinkle with salt and pepper and add thyme, basil, onion, parsley,
giblets and wine. Cover and cook in 350-F oven for 1 hour. Add cream and
cook for 20 more minutes or until duck pieces are tender. Serve in a warm
platter with the gravy from the pan. Suggestions: Hot bread, red wine,
buttered baby carrots & braised celery