Brandied Duck with Peppercorns

2 (3-lb) wild ducks
2 lg Onions; chop coarsely
1/4 c Minced parsley
1 Bay leaf
2 ts Minced fresh thyme -or-
1 ts Dry leaf thyme
3 Cloves garlic; minced
1/4 c Pickled green peppercorn drained (or to taste)
1/3 c Cognac
1 3/4 c Dry red wine
1/4 c Olive oil
1/2 lb Fresh mushrooms; sliced
Salt to taste

Cut duck in serving-size pieces & place in porcelain, stainless steel or glass baking dish. Add onions, parsley, bay leaf, thyme, garlic, green peppercorns, cognac & wine; stir to coat duck well. Let stand 4 hours at room temperature, turning pieces frequently. Then lift out & pat dry; reserving marinade. Heat oil in heavy skillet over high heat. Add duck & cook until evenly browned on all sides, turn as needed (usually takes 10-15 minutes). Add reserved marinade & mushrooms. Reduce heat to low, cover & simmer 1 hour or until duck is tender & leg joints wiggle easily. Season with salt. Makes 4 to 6 servings.

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