Recipe - Brandied Duck With Peppercorns

2 (3lb) wild ducks
2 lg Onions; chop coarsely
One fourth cup Minced parsley
1 Bay leaf
2 teaspoon Minced fresh thyme or
1 teaspoon Dry leaf thyme
3 Cloves garlic; minced
One fourth cup Pickled green peppercorn
drained (or to taste)
1/3 cup Cognac
1 Three fourths cup Dry red wine
One fourth cup Olive oil
One half pound Fresh mushrooms; cut or sliced up
Salt to taste

Cut duck in servingsize 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 1015
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 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.