| Braised Wild Duck Breasts in a Spiced Wine Sauce
Categories: Mushrooms, Parsley, Onion, Garlic, Chicken, Casseroles, Game, Poultry
4 Duck breasts, whole, with ribs & backs
4 Bacon strips
1 clove Garlic, finely minced
1 teaspoon of dried parsley
1/2 teaspoon of dried thyme
1/2 teaspoon of Marjoram
Salt
Freshly ground coarse pepper
1 Bay leaf
1/2 cup of onion, coarsely chopped
10 ounce can of mushrooms and juice
1/2 cup of chicken stock |
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* 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 400ºF.. Place the skinned breasts in a casserole. Lay 2 half strips of bacon over each breast. Sprinkle the seasonings over the birds and 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 300ºF. and bake for a further 55 minutes. This dish tastes even better if it is allowed to cool slowly with the breasts marinating 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. Serving Size: 4 An original recipe by Jim Weller. Submitted By COOK4U@VIVANET.COM On THU, 7 DEC 1995 114906 GMT File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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