Granny's Mushroom Duck

1 duck, about 5 pounds, cut in serving size pieces
1 tablespoon oil
8 ounces sliced mushrooms
3 tablespoons all-purpose flour
3 cups water
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small bay leaf
dash ground thyme
1 onion, stuck with 4 cloves
1/2 cup port wine
Wash duck and pat dry with paper towels. Brown duck on all sides in hot oil in a large skillet, cooking for at least 30 minutes. Remove duck and pour off all but 3 tablespoons of fat. Cook mushrooms in remaining fat for 5 minutes; blend in flour, stirring well. Stir in water and bring to a boil. Return duck to skillet; add salt, pepper, bay leaf, thyme, and onion. Bring to a boil. Reduce heat; cover and simmer for 1 to 1 1/2 hours, or until duck is tender. Add port wine, heat through, and serve with rice.
Braised duck recipe serves 4.

When we come into this life, we don't really own anything. And we own nothing when we leave. It is only a lease we have during our lifetime - and it is up to us to make the most of it.

- Jerold Panas