1 duck, dressed
1 onion, sliced
1 bay leaf
1/8 tsp. thyme
1 stick butter
Salt and pepper
1 c. sliced mushrooms
2 tbsp. flour

Disjoint duck. Heat butter in Dutch oven and saute onion until soft. Brown duck well in hot butter mixture. Season with salt and pepper to taste. Combine duck mixture, 2 cups water and bay leaf in Dutch oven. Bake, covered, at 250 degrees for 1 hour and 30 minutes. Saute mushrooms in small amount of additional butter. Stir in thyme. Spoon mushroom mixture over duck and bake for 30 minutes longer. Remove duck to serving platter. Combine flour and enough water to make smooth paste. Blend flour paste and pan drippings together. Cook over low heat, stirring constantly, until thickened. Serve gravy with duck. 4 servings.