| 3 Ducks 1 cube margarine or butter medium onion 1 cup of flour medium bell pepper 1/4 teaspoon sweet basil 1 bottle Almaden wine 1/4 teaspoon oregano 1/4 teaspoon rosemary Thinly slice the onion and bell pepper. Cut the ducks into even size pieces. Flour and brown in cast-iron skillet with margarine or butter. When all the pieces are brown remove and save drippings. Place the duck pieces in a pot and add onion, bell pepper and the rest of the seasonings. Pour the saved drippings into the pot and add salt and pepper. Add 1 cup of Almaden wine and 1 cup of water and bring to a boil. Cover the pot and simmer for another 15 minutes. Stir the contents while simmering. Pour in more Almaden to cover the contents and cook for another 30 minutes or until duck is tender. Gravy in the pot is great over potatos. |
| Roasted Duck |