Name: Braised Wild Duck Breasts in a Spiced Wine Sauce
Ingredients: 4 Duck breasts; whole, with ribs and backs; 4 Bacon strips; 1 cl Garlic; finely minced; 1 ts Dried parsley; 1/2 ts Dried thyme; 1/2 ts 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

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CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry, Game, Casseroles, Jw	4	Servings

INGREDIENTS

4		Duck breasts; whole, with ribs and backs
4		Bacon strips
1	cl	Garlic; finely minced
1	ts	Dried parsley
1/2	ts	Dried thyme
1/2	ts	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 [email protected] On THU, 7
DEC 1995 114906 GMT
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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