Title: Braised Wild Duck Breasts in a Spiced Wine Sauce
Categories: Casserole Sauce Game Wine
Yield: 4 Servings

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

* 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.

Posted to MM-Recipes Digest V4 #4 by and To: boxes, and you MUST already have established a connection with on Sep 18, 1997

Recipe by: Jim Weller

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