Braised Wild Duck Breasts In A Spiced Wine Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Casseroles, Game, Jw, Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Duck breasts, whole with | |
| ribs and backs | ||
| 4 | Bacon strips | |
| 1 | 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 |
INSTRUCTIONS
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. 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 300 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 380
Calories From Fat: 267
Total Fat: 29.5g
Cholesterol: 120.1mg
Sodium: 544.6mg
Potassium: 183.7mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: 1.3g
Protein: 23g