Clean and season a pair of wild ducks and cut into pieces at the joints. Heat 2 tablespoonfuls of butter in a Saucepan; add the ducks, 1 large onion chopped fine, 2 cloves of garlic and 1 herb bouquet chopped. Cover and brown a few minutes; add 1 cup of water and stew until tender. Then add 1/2 can of mushrooms and 1 glass of claret and let simmer until done.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)