Braised Wild Duck Breasts in a Spiced Wine Sauce
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Ingredients
| 4 | duck breasts | | 4 slices | bacon | | 1/8 qt. | 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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Instructions
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.
Author's Comments
* 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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