Yield: 6 Servings
|3 \N||Wild ducks -or-|
|1 \N||(6 pound) domestic duck|
|1 pint||Red wine|
|2 larges||Onions; sliced|
|2 \N||Bay leaves|
|\N \N||Olive oil or vegetable oil|
|2 tablespoons||Minced parsley|
|1 \N||Clove garlic; minced|
|½ pounds||Mushrooms; quartered|
Cut duck up as for frying. Place pieces in a china dish, cover withwine, sliced onions and bay leaves. Marinate overnight. Drain, reserving liquid and the onions. Brown each piece of the duck in olive oil, just enough to cover the bottom of the skillet. When each piece is well browned, transfer to a casserole. Brown the onion slices in the remaining oil. Pour the wine marinade into the skillet and heat. Ladle the contents of the skillet over the duck. Add parsley, thyme, garlic, salt and freshly ground pepper. Cover and bake in 300ø oven for 2 to 2-½ hours for wild duck, (1 hour for domestic duck) until tender, About 5 minutes before the dish is ready to serve, saut mushrooms in butter. Spoon off any excess liquid in the casserole and add the mushrooms to the liquid. Thicken with the flour which has been mixed with a little water to form a creamy consistency. Serve with wild rice. Yield: 6 servings.
HELEN SLOAN (MRS. JOHN C.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .