2 ready-to-cook wild ducks, cut up
1 teaspoon salt
1/4 teaspoon pepper
1 cup flour
1/3 cup butter or margarine
1/2 cup water, chicken broth, or light cream
Optional: 1/2 cup chopped onion
1/4 cup chopped celery
| | | Season duck pieces with salt and pepper and roll in flour. Melt butter or margarine in a heavy skillet and brown pieces on both sides (about 30 minutes). Turn only once. If you use onion and celery, remove duck pieces and cook onion and celery in the pan drippings for 10 minutes. Return pieces of duck to pan, add liquid, and cover pan tightly. Simmer on top of range slowly for 1 hour or until tender, or bake in a 325°F oven until tender. |
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