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2 Ducks; quartered
1/2 c Oil
16 sm White onions; peeled
1 c Sliced celery
1 c White wine
1 c Chicken broth
1 1/2 ts Cornstarch
1/4 c Water
Brown ducks in oil in large skillet. Reserve 4 tablespoons oil. In
large Dutch oven, saute onions in 2 tablespoons oil for 5 minutes.
Add celery, ducks and salt. Saute 6 minutes. Add wine and broth.
Simmer, covered, 1 hour or until tender. In skillet, saute mushrooms
in 2 tablespoons oil for 5 minutes. Remove ducks. Combine cornstarch
and water; stir into gravy in Dutch oven until thick. Add mushrooms.
Serve with ducks.
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