• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Braised Wild Duck Breasts in a Spiced Wine Sauce

  • Recipe Submitted by on

Category: Casseroles, Poultry

 Ingredients List

  • 4 Duck breasts; whole, with
  • -ribs and backs
  • 4 Bacon strips
  • 1 cl Garlic; finely minced
  • 1 ts Dried parsley
  • 1/2 ts Dried thyme
  • 1/2 ts Marjoram
  • Salt
  • 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


* 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.

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