2 ducks quartered (or 4 duck breasts)
1 c. red wine
Salt and pepper to taste
1 bay leaf
Chopped parsley
4 tbsp. butter
2 tbsp. flour
2 c. beef broth
2 sm. onions, thinly sliced
2 cloves

Brown duck pieces in butter in a skillet. Transfer duck to a deep pot or casserole. Add flour to the skillet and brown it well. Gradually stir in remaining ingredients, except parsley. Bring this sauce to boil and simmer 5 minutes stirring frequently. Pour sauce over the duck, cover the pot or casserole, and simmer 1 1/2 hours or until tender. Add chopped parsley. If the sauce is too thin, thicken gradually with a flour and water paste. Serves about 4.