Brandied Duck with Peppercorns
- 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.
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
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
