Name: Grandmother's Casseroled Duck
Ingredients: 3 Wild ducks -or-; 1 (6 pound) domestic duck; 1 pt Red wine; 2 lg Onions; sliced; 2 Bay leaves; Olive oil or vegetable oil; 2 tb Minced parsley; 1 tb Thyme; 1 Clove garlic; minced; Salt; Pepper; 1/2 lb Mushrooms; quartered; Butter; 1 tb Flour; Water

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Game	6	Servings

INGREDIENTS

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

INSTRUCTIONS

Cut duck up as for frying. Place pieces in a china dish, cover withwine,
sliced 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 300&deg; oven for 2 to 2-1/2 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.

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