Braised Wild Duck Breasts in Spiced Wine Sauce

  • 4 duck breasts; whole, with ribs and back
  • 4 bacon strips
  • 1 centiliter garlic; finely minced
  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1/2 tsp 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 image placeholder

Pre-heat oven to 400. Place the skinned breasts in a casserole. Lay 2 half strips of bacon over each breas Tbsp 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.

Servings: 4
Submitted by: Recipe Group Member
  • recipe image placeholder
  • recipe image placeholder
  • recipe image placeholder
  • recipe image placeholder