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  Recipe Home » Poultry » Braised Wild Duck Breasts In A Spiced Wine Sa
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  Braised Wild Duck Breasts In A Spiced Wine Sa
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 166
Ingredients:
4 Duck breasts, whole, with ribs and backs
4 Bacon strips
1 cl Garlic, finely minced
1 tsp Dried parsley
1/2 tsp Dried thyme
1/2 tsp Marjoram
Salt
Freshly ground coarse Black pepper
1 Bay leaf
1/2 cup Onion, coarsely chopped
10 oz Can mushrooms and juice
1/2 cup Sven's Glogg*
1/2 cup 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.
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