(See recipe for Baked Duck)

Then:
2 mallards, pintails or black ducks, cleaned
1/4 cup all-purpose flour
1 cup cooking sherry
1 cup cream
20 Grapes
3 ounces brandy

After ducks have baked remove the fat. Deglaze pan with sherry into saucepan. Bring to a boil, reduce heat to medium, add flour and blend, stirring. Add grapes: fold in brandy and cream. Remove from stove. Split ducks in half; place into baking pan. Cover with sauce, baste and heat 5 minutes. Serves 4.

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