3 lg. duck breasts
1/4 c. flour
1 1/2 tsp. salt
2 tsp. paprika
1/4 c. butter, melted
1 (10 oz.) can whole mushrooms, drained, reserve liquid
2 beef bouillon cubes
1 (14 oz.) can tomato sauce
1/2 c. green pepper, chopped
1/4 c. celery, chopped
1/4 c. onion, chopped
Dry red wine (opt.)

Cut breast halves into 8 pieces. Shake in a bag with flour, salt and paprika. Use all the flour mixture or sauce will be thin. Brown breasts in butter. Place in casserole. Dissolve bouillon cubes in 2 cups hot water plus mushroom liquid. Pour over duck. Add scrapings from browning pan. Bake at 300 degrees for 1 hour. Blend tomato sauce, green pepper, celery, onions and mushrooms. Add to the casserole and stir well. Bake another hour or more, stirring occasionally. Add more liquid if necessary. Here it comes, dry red wine is best. Serves 6.