Braised Wild Duck Breasts In A Spiced Wine Sauce

Recipe Ingredients

4		Duck breasts; whole - with
		And backs
4		Bacon strips
10		Garlic - finely minced
1 teaspoon	5ml	Dried parsley
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Marjoram
		Salt
		Freshly ground coarse - black pepper
1		Bay leaf
1/2 cup	31g / 1.1oz	Onion - coarsely chopped
1		Mushrooms and juice
1/2 cup	118ml	Sven's glogg*
1/2 cup	118ml	Chicken stock

Recipe 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 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.

Source:
Seattle Times 4/9/97

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