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 <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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