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Braised wild duck breasts in a spiced wine sauce
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| Artist: |
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| Categories: |
Braised, Breasts, Casseroles, Duck, Game, Meats, Poultry |
| Yield: |
4 |
| Rating: |
no rating. |
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Ingredients:
| 4
| | Duck breasts, whole, with | | | -ribs and backs | | 4
| | Bacon strips | | 1
| cl | Garlic, finely minced | | 1
| tsp | Dried parsley | | 1/2
| tsp | Dried thyme | | 1/2
| tsp | Marjoram | | | Salt | | | Freshly ground coarse | | | -Black pepper | | 1
| | Bay leaf | | 1/2
| cup | Onion, coarsely chopped | | 10
| oz | Can mushrooms and juice | | 1/2
| cup | Sven's Glogg* | | 1/2
| cup | Chicken stock |
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Procedures:
| 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. | | 2 | Pre-heat oven to 400. | | 3 | Place the skinned breasts in a casserole. | | 4 | Lay 2 half strips of bacon over each breast. | | 5 | Sprinkle the seasonings over the birds and then the onions and mushrooms. | | 6 | Pour the mushroom juice, wine and a little stock over all and cover the casserole. | | 7 | Bake for 20 minutes. | | 8 | Reduce the oven temperature to 300 and bake for a further 55 minutes. | | 9 | 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. | | 10 | 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. | | 11 | An original recipe by jim weller. |
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