Yield: 4 Servings
|2||(3-lb) wild ducks|
|2 larges||Onions; chop coarsely|
|¼ cup||Minced parsley|
|2 teaspoons||Minced fresh thyme -or-|
|1 teaspoon||Dry leaf thyme|
|3||Cloves garlic; minced|
|¼ cup||Pickled green peppercorn drained (or to taste)|
|1¾ cup||Dry red wine|
|¼ cup||Olive oil|
|½ pounds||Fresh mushrooms; sliced|
|Salt to taste|
Cut duck in serving-size pieces & place in porcelain, stainless steel or glass baking dish. Add onions, parsley, bay leaf, thyme, garlic, green peppercorns, cognac & wine; stir to coat duck well. Let stand 4 hours at room temperature, turning pieces frequently. Then lift out & pat dry; reserving marinade. Heat oil in heavy skillet over high heat. Add duck & cook until evenly browned on all sides, turn as needed (usually takes 10-15 minutes). Add reserved marinade & mushrooms. Reduce heat to low, cover & simmer 1 hour or until duck is tender & leg joints wiggle easily. Season with salt. Makes 4 to 6 servings.
TIME INCLUDES MARINATING 4 HOURS From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .