Brandied duck with peppercorns
4 Servings
Quantity | Ingredient | |
---|---|---|
2 | (3-lb) wild ducks | |
2 | larges | Onions; chop coarsely |
¼ | cup | Minced parsley |
1 | Bay leaf | |
2 | teaspoons | Minced fresh thyme -or- |
1 | teaspoon | Dry leaf thyme |
3 | Cloves garlic; minced | |
¼ | cup | Pickled green peppercorn drained (or to taste) |
⅓ | cup | Cognac |
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, .
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