Side Pannel
Braised Wild Duck Breasts in a Spiced Wine Sauce
Braised Wild Duck Breasts in a Spiced Wine Sauce
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
* 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.
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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