Braised wild duck breasts in a spiced wine sauce

1. * 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.
2. Lay 2 half strips of bacon over each breast.
3. Sprinkle the seasonings over the birds and then the onions and mushrooms.
4. Pour the mushroom juice, wine and a little stock over all and cover the casserole.
5. Bakei for 20 minutes.
6. Reducei the oven temperature to 300 and bake for a further 55 minutes.
7. 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.
8. 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.
9. An original recipe by jim weller.