1 pair ducks
2 onions, diced
1 clove garlic
1 glass of Claret
1 c. water
1 square inch of ham
2 tsp. vegetable oil
1 herb bouquet, chopped
2 twigs thyme
2 twigs parsley

Clean and pick the ducks nicely. Cut into joints, or stew whole as desired. Rub well with salt and pepper. Put onions into stew pan with 2 tablespoons of oil and brown slightly. Add well seasoned ducks, brown well, add 1 square inch of finely minced ham. Add cloves, garlic, sprigs of thyme, parsley, 1 bay leaf, minced fine. Brown with ducks, stirring frequently and pour over glass of Claret. Simmer for 10 minutes, stirring constantly so that it will not burn. Add 1 cup boiling water. Season well to taste, let the ducks simmer well for about 1 hour. Yield: 4 to 6 servings.