Braised Wild Duck Breasts In A Spiced Wine Sa Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Duck breasts, whole, with ribs and backs
4: Bacon strips,
1 centiliter: Garlic, finely minced
1 tsp: Dried parsley,
1/2 tsp: Dried thyme,
1/2 tsp: Marjoram,
Salt,
Freshly ground coarse Black pepper,
1: Bay leaf,
1/2 cup: Onion, coarsely chopped
10 ounce: Can mushrooms and juice,
1/2 cup: Svens Glogg*,
1/2 cup: 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.
An original recipe by Jim Weller.
Source from luhu.jp
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.
Source from luhu.jp