in a large sauce pan `til tender, then drain reserving 2 litre s. of the broth. Bone the ducks... 2) Melt the BUTTER or margarine in a skillet and add the flour, cooking `til dark brown; stirring constantly... 3) Add the duck meat and the remaining ingredients and seasonings, and cook over low heat for 2 hours or `til of desired consistancy, stirring frequently... 4) Serve over hor cooked rice or noodles...