3 pounds of duck pieces in well salted water
2 Tbsp butter
2 Tbsp all-purpose flour
1 cup game stock or chicken stock
¼ cup cup Pouilly wine
1 cup fresh, sliced mushrooms
2 Tbsp chopped onion
½ bay leaf
½ tsp salt
freshly ground black pepper
thin slices of orange
snipped parsley

In a small amount of well-salted water, simmer the duck pieces for 20 minutes.  Remove and drain the pieces.
Melt the butter in a heavy skillet and brown the duck pieces.  Transfer to a 2-quart casserole pan.
Blend the flour into the pan liquids.  Cook and stir until bubbling.  Blend in the remaining ingredients except for the orange slices and parsley.  Simmer and stir for a few minutes.
Pour the sauce over the duck pieces.  Cover and bake at 350F for 1-½ hours.
Transfer the duck to a heated platter.  Sprinkle with snipped parsley and lay a slice of orange on each piece.
Remove the bay leaf from the sauce.  Skim off any excess fat.  Serve the sauce in a gravy boat. 
Serve the duck on a bed of wild rice. Spoon the sauce over the duck.