===== Civet de Canard =====


  - Prepare marinade:
    * 2 C (50 cl) red wine (vin rouge)
    * <jsm>\frac{1}{2}</jsm> C (125 ml) oil (not olive, just a light, bland oil)
    * 2 onions, thinly sliced
    * 3 cloves garlic, chopped
    * herbs and spices to taste (use your best guess if you don't like mine):
      * thyme  -- <jsm>2\frac{1}{2}</jsm> ml (<jsm>\frac{1}{2}</jsm> tsp)
      * bay leaf -- one
      * cloves -- three or four
    * salt and pepper
  - Marinate __24 hours__
    * 2.5 kg duck pieces -- drumsticks, thighs, etc., not breasts.
  - Remove the meat and pat dry. ((with paper towels))
  - strain the marinade, reserving all (seasonings and liquid, separated).
  - Brown the meat in a little oil or butter ((or duck grease, if you have some on hand)).
  - Add the seasonings from the marinade and sprinkle with __3 Tb flour__.
  - Add bouquet garni ((I don't think I ever did, the marinade ingredients give flavor enough)) and the marinade liquid, stirring so it thickens with the cooked, oily flour.
  - Cook on __low heat 90 minutes__.  Or, do as I often did : cover and cook overnight in a slow oven, daube((braise))-style, put in refrigerator in the morning, then re-heat to serve for dinner.

| The original recipe called for sautéing 200 g (half-pound) of mushrooms to add just before serving, and thickening the sauce before serving, but I don't think either is necessary. |
^ Good with mashed potatoes or noodles, to use the sauce ^
| Based on "Civet de lièvre" in "Petit Recueil de la Gastronomie Alsacienne", Tome 1, by Marguerite Doerflinger. |