Braised Wild Duck Breasts in a Spiced Wine Sauce

Title:
Braised Wild Duck Breasts in a Spiced Wine Sauce

Yield:
4 Servings

Categories:
Poultry,
Game,
Casseroles




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






 * 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. Submitted By COOK4U@VIVANET.COM On THU,
7


 DEC 1995 114906 GMT


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip