Grandmothers Casseroled Duck

Grandmothers Casseroled Duck Ingredients

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

Instructions for Grandmothers Casseroled Duck

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? 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 , by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: DuckCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bay Leaves	Butter	Flour	Garlic
Mushroom	Onion	Parsley	Red Wine
Salt	Thyme	Vegetable oil

Game Mushrooms Butter Olive oil Onion Garlic Parsley Wine Red wine Duck

for flavor and categorization

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