Duck Stew

Heat the oil in a very large skillet over medium heat. Cut ducks in half and dust with 1/4 cup flour (4 tablespoons) before adding to the hot skillet. Brown both sides.

Add onion and broth, followed by bay leaf, basil, salt, pepper, cajun seasoning, rosemary, and thyme. Cover and cook for 1 1/2 hours or until duck is tender and easily removed from the bones. If broth level drops during cooking and is no longer covering the birds, add water.

When the meat is tender, remove it from the broth. Scoop 1 cup of broth from the pan and pour into a medium size bowl. Whisk in remaining 1 tablespoon flour and cornstarch until there are no lumps, and then return to the skillet.

De-bone the meat and return to the skillet with potatoes, carrots, peas and corn. Cook until vegetables are tender, about 30 minutes.

Serve over rice or toast.