Categories: Poultry- Duck

Ingredients

• 1 duck (6 lbs.)
• 2 large onions, chopped
• 2 tsp. chopped parsley
• 1 bay leaf
• Pinch of thyme
• 1/2 lb. mushrooms
• 1/4 cup olive oil
• 3 jiggers cognac
• 1 clove garlic
• 1 pint claret
• Salt and pepper to taste

Directions

1. Have duck cleaned and cut into serving pieces. Sprinkle lightly with salt and pepper. Put in deep enamel dish. Add onions, parsley, bay leaf, thyme, garlic, cognac, and claret. Marinate for 4 hours.

2. Put oil in earthenware casserole; heat over high flame. Brown duck in oil for about 12 minutes. Then add liquid and sliced mushrooms. Cover; simmer over low flame for 1 hour or until duck is tender.

3. Serve hot.

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