| 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 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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