Braised Wild Duck Breasts In a Spiced Wine Sauce Recipe

Braised Wild Duck Breasts In a Spiced Wine Sauce recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

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 ne t 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.

Braised Wild Duck Breasts In a Spiced Wine Sauce recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5

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Last Reviewed on 2018-12-11