Can also be made with chicken.

3 to 4 lb. duck, cut into serving-sized pieces
Salt & pepper to taste
2 tbsp. butter
2 tbsp. oil
2 onions, sliced
1 clove garlic, minced
2 c. chicken stock
2 tbsp. vinegar

Prick duck pieces with fork and sprinkle with salt and pepper. Heat butter and oil in skillet and saute duck until brown on all sides. Remove and keep warm. Spoon off all but 2 tablespoons fat. Saute onions and garlic until soft. Stir in stock and vinegar, and blend well to pick up any browned bits from bottom of pan. Return duck to pan, cover, and simmer over low heat 1 hour or until tender. Serves 4.