Instructions: Roll breasts in seasoned flour and shake off excess. Cook quickly to brown in half butter and half oil. Reduce heat and sprinkle on equal generous amounts of white and red wine - enough to cover the bottom of the skillet. Cover and simmer until done, about 15 minutes.

Comments:
This recipe, the result of a very mixed bag of sea ducks - mergansers, old-squaw, and others that some think not worth eating - shows that even the fishiest duck is tasty when properly handled. In eating, you can tell that one piece is not the same as another when you try two different kinds, but they are all good.

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