Wild Duck With Port Wine Sauce

In one of the streets of Bedford I came to where there were three or four poor women sitting at a door in the sun and talking about the things of God. Willing to listen, I drew near to hear what they said, for I was a brisk talker myself in matters of religion. But I have to say that I heard, but I didn’t understand, for they were far above, out of my reach. They spoke about a new birth, the work of God in their hearts... They said how God had visited their souls with His love in the Lord Jesus, and with what words and promises they had been refreshed, comforted and supported against the temptations of the devil... And it seemed to me they spoke as if joy did make them speak. They spoke with such pleasantness of biblical language, and with such obvious grace in all they said, that they were to me as if they had found a new world.

John Bunyan

CATEGORY	CUISINE	TAG	YIELD
	Scottish	Scottish	4	Servings

INGREDIENTS

2		Wild ducks
4		Rashers streaky bacon
2	T	Butter or oil
1		Lemon, juice of
8	T	Port wine
		Salt, cayenne pepper and
		black pepper
1	t	Mushroom relish, optional
		or
1	t	Mushroom ketchup, optional
2	T	Orange marmalade

INSTRUCTIONS

Cover breasts with bacon, put into roasting tin with fat or oil.  Cook
in oven at 350Ã¸F (180Ã¸C) for about 35 minutes.  Before serving,
remove bacon (use as garnish).  Score breasts along breastbone 2 - 3
times.  Sprinkle with salt and pepper.  Pour port wine and lemon juice
over, return to oven for 5 minutes.  Put the birds on warmed dish.
Reduce pan juices on stove top with marmalade and mushroom relish.
Flamb birds by pouring 2 tbsps warmed brandy over and lighting at
table.  Serve gravy separately.  Converted by MC_Buster.  NOTES : Wild
duck has a superb flavour, far superior to farm duck. The  Scots like
to hang them to give them a 'gamy'  flavour, about a week  before
cooking in cold weather; three days if warmer, when a greenish  tinge
on the thin skin of the belly will be seen, but this is  optional. This
recipe can be used for widgeon or teal, and as they  are smaller, they
will only need half the cooking time. All game  birds should be
thoroughly washed in cold running water; dry  carefully; do not
overcook. Remember, older birds can be quite tough.  You may need to
add thin sheets of pork fat over the bird if it is  very lean; do not
overcook.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 79 Calories From Fat: 50 Total Fat: 5.7g Cholesterol: <1mg Sodium: 50.4mg Potassium: 23.1mg Carbohydrates: 7.8g Fiber: <1g Sugar: 6.4g Protein: <1g