Title: Foxfire Duck
Categories: Entree Game Southern
Yield: 2 Servings

1		1-pound duck
		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		Bay leaf
1/4	ts	Salt
1/4	ts	Pepper
1	md	Onion; sliced
3	tb	Brandy
		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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