Braised wild duck breasts in a spiced wine sauce

Braised wild duck breasts in a spiced wine sauce
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Braised wild duck breasts in a spiced wine sauce ingredients

  • 4 Duck breasts, whole, with
  • -ribs and backs
  • 4 Bacon, Strips
  • 1 clv garlic, finely minced
  • 1 t Dried parsley
  • 1⁄2 t Dried thyme
  • 1⁄2 t 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

Cooking 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.

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