Brandied Duck with Peppercorns

Title:
Brandied Duck with Peppercorns

Yield:
4 Servings

Categories:
Game




Ingredients:





     2    (3-lb) wild ducks


     2 lg Onions; chop coarsely


   1/4 c  Minced parsley


     1    Bay leaf


     2 ts Minced fresh thyme -or-


     1 ts Dry leaf thyme


     3    Cloves garlic; minced


   1/4 c  Pickled green peppercorn


          -drained (or to taste)


   1/3 c  Cognac


 1 3/4 c  Dry red wine


   1/4 c  Olive oil


   1/2 lb 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 ,
by Jane Butel, ISBN 0-89586-646-3


 (0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.