2 (1 to 2 lbs.) wild ducks, quartered
2 tbsp. butter
2 tbsp. flour
1 c. chicken broth
1/4 c. red wine
1 (3 oz.) can broiled mushrooms, undrained
2 tbsp. chopped onions
1 sm. bay leaf
Dash of pepper
Parsley

Simmer duck in small amount of salted water for 20 to 30 minutes; drain duck and brown in butter. Put in 2 quart casserole. Serves 4.

Blend flour in pan drippings. Cook and stir until bubbly. Blend in remaining ingredients, except parsley. Bring to boil and simmer 5 minutes. Stir occasionally. Pour sauce over ducks. Cover and bake at 350 degrees for 1 1/2 to 2 hours (or use browning bag). Sprinkle with parsley. Skim off fat from sauce and serve with duck.