Duck with mushrooms

ws:bonappetit

ingredients
2 ducklings each cut into 4 pieces
  3 shallots
1 white bunch of grapes
70 g. Of butter
1/2 bed. Of muscadet
3 dl. creme fraiche
1 bowl of chicken broth (cubes)
150 g. Of mushrooms of Paris
50 g of flour
1 lemon
1 bouquet garni
   Salt pepper.
Preparation
Finely cut the peeled shallots. The mushrooms are washed, sliced and lemon-flavored in 20 g. Butter and 1 tablespoon of water. Bring to a boil for 5 minutes and drain. Brown the ducklings in the remaining butter and add the chopped shallots. Stir well, sprinkle the pieces. With flour. Mix, add the muscadet, stirring. Cook on high heat until 2/3 of the juice evaporates, add cream, bouillon, bouquet garni, salt and pepper. Let cook for 30 minutes over medium heat. Add the washed grapes and mushrooms at the end of cooking. Dip the cooking 5 minutes and serve the ducklings surrounded by their filling in a warm serving dish.