Saute onions and apples in 1/2 to 1 cube butter, put in cubed breast and/or legs, cook til done. Mix in curry, and a little chile powder to taste, (1-3 T curry). Stir in 2 T flour until mixture is thick. Slowly mix in 2 cups chicken boullion or broth, a little red wine is optional. You want the sauce thick enough to serve over rice. Serve with chutney (a sweet/sour jam-like stuff).
I served three dozen duck legs (mallard, merganser, widgeon) to a party of non-hunters, there were only five legs left for me for dinner..... The legs are best if cooked in a slow cooker for 4 or more hours first.
YUM!!