Braised wild duck breasts in a spiced wine sauce
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Braised wild duck breasts in a spiced wine sauce
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Last updated 6/12/2012 1:10:06 AM. Recipe ID 37236. Report a problem with this recipe.
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      Title: Braised wild duck breasts in a spiced wine sauce
 Categories: Poultry, Game, Casseroles, Jw
      Yield: 4 Servings
 
      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.
  
  An original 




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Recipe ID 37236 (Apr 03, 2005)

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