Braised Wild Duck Breasts In A Spiced Wine Sacasseroles, game, poultry 4 duck breasts; whole, with ribs and back 4 bacon strips 1 centiliter garlic; finely minced 1 teaspoon dried parsley 1/2 teaspoon dried thyme 1/2 teaspoon marjoram 1 salt 1 freshly ground coarse black pepper 1 bay leaf 1/2 cup onion; coarsely chopped 10 oz can mushrooms and juice 1/2 cup sven's glogg* 1/2 cup chicken stock * 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. |
