1 small onion, chopped
1 c. sliced fresh mushrooms
6 tbsp. butter, divided
1 can (29 oz.) tomato sauce
1/2 c. grated Parmesan cheese
1/2 c. minced fresh parsley, divided
1 envelope spaghetti sauce mix
1/2 c. all-purpose flour
1-1/2 tsp. onion salt
1-1/2 tsp. garlic salt
8 boneless skinless duck breast halves
1/2 c. shredded mozzarella cheese
1/2 c. shredded cheddar cheese
Hot cooked pasta

In a saucepan, sauté onion and mushrooms in 2 Tbsp. butter until tender. Stir in the tomato sauce, Parmesan cheese, 1/4 c. parsley and spaghetti sauce mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally.

In a shallow dish, combine the flour, onion salt and garlic salt; coat duck pieces. In a large skillet, brown duck on both sides in remaining butter. Place in an ungreased 13-inch x 9-inch baking dish. Top with tomato mixture; sprinkle with cheeses.

Bake, uncovered, at 375°F for 30-35 minutes or until a meat thermometer reads 180°F. Sprinkle with remaining parsley. Serve with pasta.

Yield: 8 servings.