Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea 1-pound duck
1 vegetable oil
1/2 lb fresh mushrooms; cut in half
3 tb all-purpose flour
3 c water
1/4 ts dried whole basil
1/4 ts dried whole thyme
1 ea bay leaf
1/4 ts salt
1/4 ts pepper
1 md onion; sliced
3 tb brandy
1 hot cooked wild rice

Wash duck, and cut in half at breastbone; drain and pat dry. Heat
1/4-inch of oil in a large skillet; add duck halves, and cook over medium
heat 10 minutes or until brown, turning occasionally. Drain, reserving 3
tablespoons oil in skillet. Place duck on paper towels.
Saute mushrooms in hot oil in skillet 3 minutes. Add flour; cook over
low heat 1 minute, stirring constantly. Gradually add water; cook over
medium heat, stirring constantly, until mixture comes to a boil. Add basil
and next 5 ingredients, mixing well. Return duck to skillet; cover, reduce
heat, and simmer 1-1/2 hours. Add brandy, stirring well. Serve over rice.

Mary Elizabeth Vaughn of Georgia in October, 1989 "Southern Living" Typos
by Jeff Pruett

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