Braised Wild Duck Breasts in a Spiced Wine Sauce

Servings: 4 servings

INGREDIENTS

4 Duck breasts; whole; with
And backs
4 Bacon strips
10 ml 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
1 10 ounces ca mushrooms and
-juice
1/2 c Sven's glogg*
1/2 c Chicken stock

INSTRUCTIONS

Pre-heat oven to 400°F. Place the skinned breasts in a casserole. Lay 2 half strips of bacon over each breast. Sprinkle the seasonings over the birds, 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°F 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.

CHEF COMMENTS

* A spiced wine or sub red wine that has had a pinch each orange peel, cinnamon, cardamom, cloves and anise steeped in it.

Tagged: duck, maincourses, wildgame add tags

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