Braised wild duck breasts in a spiced wine sa
Yield: 4 Servings
Ingredients:
- 4 Duck breasts; whole with -ribs and backs
- 4 Bacon strips
- 1 cl Garlic; finely minced
- 1 ts Dried parsley
- 1/2 ts Dried thyme
- 1/2 ts Marjoram Salt Freshly ground coarse -Black pepper
- 1 Bay leaf
- 1/2 c Onion; coarsely chopped
- 10 oz Can mushrooms and juice
- 1/2 c Sven's Glogg*
- 1/2 c Chicken stock
Instructions:
* A spiced wine which see or sub red wine that has had a pinch each orange peel cinnamon cardamom cloves and anise steeped in it. Pre-heat oven to 400. Place the skinned breasts in a casserole. Lay 2 half strips of bacon over each breast. Sprinkle the seasonings over the birds and then the onions and mushrooms. Pour the mushroom juice wine and a little stock over all and cover the casserole. Bake for 20 minutes. Reduce the oven temperature to 300 and bake for a further 55 minutes. This dish tastes even better if it is allowed to cool slowly with the breasts marinading in the stock and re-heated the next day for serving. Alternatively the cold cooked breasts can be boned; the stock thickened with cornstarch or flour and the breast medallions heated briefly in the simmering gravy and served on toast. An original recipe by Jim Weller.
