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Remove breast meat from 2 ducks. Slice in thin strips, like thick bacon. Saute onions and mushrooms in butter until tender. Sprinkle meat with Lawry's and coat with flour. Brown meat strips in onion, mushrooms and butter mix. When all meat has browned, place back in pan in lattice patterns. Add wine and water, lower heat and simmer for one hour on low heat. Place meat on plate, spoon gravy over meat.
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