*  Exported from  MasterCook  *

             Braised Wild Duck Breasts in a Spiced Wine Sauce

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Casseroles                       Game
                Poultry                          Mc

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Duck breasts; whole -- with
                        and backs
   4                    Bacon strips
  10      milliliters   Garlic -- finely minced
   1      teaspoon      Dried parsley
     1/2  teaspoon      Dried thyme
     1/2  teaspoon      Marjoram
                        Salt
                        Freshly ground coarse -- Black pepper
   1                    Bay leaf
     1/2  cup           Onion -- coarsely chopped
  10      ounces        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.

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