Liturgical Year : Recipes : Brandied Duck | Catholic Culture

Ingredients

• 1 5-pound duck cut in serving pieces
• salt, pepper
• 2 large onions, chopped
• 2 teaspoons chopped parsley
• 1 bay leaf
• 1/8 teaspoon thyme leaves
• 1 garlic clove
• 1/3 cup cognac
• 1 pint claret
• 1/4 cup vegetable oil
• 1/2 pound mushrooms, sliced