Braised Wild Duck Breasts
4 Bacon strips
1 ts Dried parsley
1/2 ts Dried thyme
1/2 ts Marjoram
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
spiced wine, which see, or sub red wine that has had a pinch each orange
peel, cinnamon, cardamom, cloves and anise steeped in it.
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 45 minutes.
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.
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.