Yield: 4 Servings
| Measure | 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, .