Braised Wild Duck Breasts in a Spiced Wine Sauce

* Exported from MasterCook *

Braised Wild Duck Breasts in a Spiced Wine Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Game
Poultry Mc

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Duck breasts; whole -- with
and backs
4 Bacon strips
10 milliliters Garlic -- finely minced
1 teaspoon Dried parsley
1/2 teaspoon Dried thyme
1/2 teaspoon Marjoram
Salt
Freshly ground coarse -- Black pepper
1 Bay leaf
1/2 cup Onion -- coarsely chopped
10 ounces Can mushrooms and juice
1/2 cup Sven's Glogg*
1/2 cup Chicken stock

* 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.

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