Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea 1-pound duck 1 ea Bay leaf
Vegetable oil 1/4 ts Salt
1/2 lb Fresh mushrooms; cut in half 1/4 ts Pepper
3 tb All-purpose flour 1 md Onion; sliced
3 c Water 3 tb Brandy
1/4 ts Dried whole basil Hot cooked wild rice
1/4 ts Dried whole thyme

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
Submitted By JEFF PRUETT On 09-17-95

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