Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

This recipe would be good with any game meat, such as rabbit, prairie chicken or pheasant. Allow 1 to 1 1/2 pounds per person. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Directions

  1. Cut duck into serving portions.
  2. Sprinkle with salt and pepper; roll in flour.
  3. Heat butter in a deep heavy skillet and brown the meat.
  4. Sprinkle with thyme and add cream.
  5. Cover tightly and simmer slowly over low heat about 90 minutes until very tender.
  6. Serve at once.