Brandied duck with peppercorns

Yield: 4 Servings

Measure Ingredient
2 \N (3-lb) wild ducks
2 larges Onions; chop coarsely
¼ cup Minced parsley
1 \N Bay leaf
2 teaspoons Minced fresh thyme -or-
1 teaspoon Dry leaf thyme
3 \N 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
\N \N 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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