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Duck Elegante

2 Ducks; quartered
1/2 c Oil
16 sm White onions; peeled
1 c Sliced celery
1 c White wine
1 c Chicken broth
8 Mushrooms
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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