Wild Duck (without the wild)

• Duck
• 1 large clove garlic
• flour
• salt and pepper
• 1 large onion
• 1/2 stick margarine

If you do not like wild taste of duck, soak in salted water overnight or from 4 to 5 hours. Fry minced onion and garlic in margarine in heavy skillet. Salt, pepper and flour duck. Put in container with tight lid; add onion mixture; cover with water. Bring to a boil; reduce heat to a good simmer and cook until duck sticks tender. If cooking more than one duck at a time, be sure to remove ducks as they are cooked, as some ducks take longer than others to cook. Each duck, if you are cooking more than one, calls for an additional onion, garlic and margarine.