2 ducks
1 tbsp. flour
1 tbsp. frozen or fresh pesto
2 tbsp. butter
1 c. rose wine

Cut birds in half, cutting completely away from breast bone so only leg bone remains. Melt butter in skillet and brown halved birds. Remove birds and add flour, stirring until smooth. Add wine and stir again. Add pesto and bring to a boil. Add duck pieces. Cover and simmer for 1/2 hour, checking halfway through to make sure sauce has not become to thick. Remove ducks to hot platter and spoon sauce over breasts.