A recipe for Braised Wild Duck Breasts In a Spiced Wine Sauce. Follow the simple recipe instructions for Braised Wild Duck Breasts In a Spiced Wine Sauce shared by other home cooking experts.
Ingredients
4 Duck breasts; whole, with -ribs and backs4 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 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.
Directions
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 marinating 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.
