Recipe - Grandmothers Casseroled Duck

3 Wild ducks or
1 (6 pound) domestic duck
1 pt Red wine
2 lg Onions; cut or sliced up
2 Bay leaves
Olive oil or vegetable oil
2 tablespoon Minced parsley
1 tablespoon Thyme
1 Clove garlic; minced
Salt
Pepper
One half pound Mushrooms; quartered
Butter
1 tablespoon Flour
Water

Cut duck up as for frying. Place pieces in a china dish, cover withwine,
cut or sliced up 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 2One half 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.)

REFRIGERATE OVERNIGHT

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.