Brandied duck with peppercorns
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Brandied duck with peppercorns
  Duck    Game  
Last updated 6/12/2012 1:10:09 AM. Recipe ID 37285. Report a problem with this recipe.
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      Title: Brandied duck with peppercorns
 Categories: Game
      Yield: 4 Servings
 
      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,




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Recipe ID 37285 (Apr 03, 2005)

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