Duck Casserole

 "Cut a 5 or 6 pound duck into pieces for searing. Dredge in flour and sear carefully in skillet with 2 ounces of butter, fairly hot. When well browned on all sides, put pieces in a casserole dish with salt, pepper, a pinch of thyme, leaves of sweet basil, and one small white onion that has been finely chopped, a Tablespoon chopped parsley, the chopped giblets and a  glass of white wine that has been heated. Cover casserole and put in the oven to cook for about an hour. Then add 1/2 cup cream and finish the cooking, which should take another 20 minutes to a half hour. Serve with braised celery. "