Brandied Duck With Peppercorns

  • 2 - 3 lbs wild ducks
  • 2 large onions; chop coarsely
  • 1/4 cup minced parsley
  • 1 bay leaf
  • 2 tsp minced fresh thyme or 1 tsp dry leaf thyme
  • 3 cloves garlic; minced
  • 1/4 cup pickled green peppercorn drained (or to taste)
  • 1/3 cup cognac
  • 1 3/4 cup dry red wine
  • 1/4 cup olive oil
  • 1/2 lbs fresh mushrooms; sliced
  • 1 salt to taste image placeholder

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.

Servings: 4
Source: Hotter Than Hell!, Jane Butel
Submitted by: Recipe Group Member
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