Prepare duck and disjoint. Brown with onion in fat. Add salt, pepper and 2 cups water. Cover and cook over low heat for 1 1/2 hours. Saute' the mushrooms, add the flour and thyme; add to duck and continue cooking 30 minutes. Serve with a border of wild rice.
Hey Robin - the duck meat will be super moist and succulent, and you'll get maximum fat in the pan to save for another use (like roasted potatoes, OMG!) if you take a corn cob holder and pierced the skin. I don't pierce hard enough to hit flesh. And I do a lot of pokes. Like a lot! I do a nice pattern of straight lines and I make the lines about 1/4 inch apart. This works great on goose too (and talk about goose fat...heaven)
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