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| Brandied Duck With Peppercorns Recipe |
Category: Game
Rating:
N/A
Servings: 4
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Ingredients
2 (3-lb) wild ducks
2 large onions; chop coarsely
1/4 cup minced parsley
1 bay leaf
2 teaspoon minced fresh thyme -or-
1 teaspoon dry leaf thyme
3 cloves garlic; minced
1/4 cup pickled green peppercorn drained (o; r to taste)
1/3 cup cognac
1 3/4 cup dry red wine
1/4 cup olive oil
1/2 lb fresh mushrooms; sliced
1 salt to taste
Cooking Directions:
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.
game
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