Brandied duck with peppercorns

4 Servings

Ingredients

QuantityIngredient
2(3-lb) wild ducks
2largesOnions; chop coarsely
¼cupMinced parsley
1Bay leaf
2teaspoonsMinced fresh thyme -or-
1teaspoonDry leaf thyme
3Cloves garlic; minced
¼cupPickled green peppercorn drained (or to taste)
cupCognac
cupDry red wine
¼cupOlive oil
½poundsFresh mushrooms; sliced
Salt to taste

Directions

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, .