To Truss Duckling 

Fasten skin of neck to back, 
with poultry pin.  Fold wing 
tips under body, to secure  
wings close to it.  Then close 
body cavity with poultry  
pins, lace (as for shoe) with 
twine. Ties ends of legs  
together. 
 
 
 Yield 4 to 6 servings
 
5-6 lb ready to cook duckling 2 cups of red wine
2 garlic cloves, crushed 3 jiggers of brandy
1 bay leaf 
1/2 tsp. thyme		 1/4 cup olive oil or butter
2 onions, finely chopped 3/4 pound mushrooms, sliced
1/4 cup minced parsley salt and pepper
 
  1. Clean, then cut the duck into serving pieces.
  2. Place in a deep dish, add onions, parsley, bay leaf, thyme, garlic cloves, brandy, and wine to duck.
  3. Marinate at least 4 hours, preferably overnight.
  4. Heat oil; brown pieces of duck about 15 minutes.
  5. Add marinade, mushrooms, and seasonings.
  6. Cover tightly; simmer over low heat at least 1 hour.