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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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4 duck breasts
4 slices bacon
17/50 fl. oz. finely minced garlic
1 tsp. dried parsley
1/2 tsp. dried thyme
1/2 tsp. marjoram
Salt
Freshly ground black pepper
1 bay leaf
1/2 cup coarsely chopped onion
1 can (10 oz.) mushrooms, liquid included
1/2 cup Sven's Glogg *
1/2 cup chicken stock
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Directions:
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Pre-heat oven to 400°F. Place the skinned breasts in a casserole. Lay 2 half strips of bacon over each breast. Sprinkle the seasonings over the birds, 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°F 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.
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Comments from Anonymous
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* A spiced wine or sub red wine that has had a pinch each orange peel, cinnamon, cardamom, cloves and anise steeped in it.
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