(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
After ducks have baked, remove and pour pan drippings into saucepan. Bring to a boil, reduce heat to medium, add flour and blend, stirring. Fold in sherry and cream. Remove from stove. Split ducks in half; place into baking pan. cover with sauce, baste and heat 5 minutes. Serves 4.