*  Exported from  MasterCook  *
              Braised Wild Duck Breasts in a Spiced Wine Sauce
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Casseroles                       Game
                 Poultry                          Mc
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Duck breasts; whole -- with
                         and backs
    4                    Bacon strips
   10      milliliters   Garlic -- finely minced
    1      teaspoon      Dried parsley
      1/2  teaspoon      Dried thyme
      1/2  teaspoon      Marjoram
                         Freshly ground coarse -- Black pepper
    1                    Bay leaf
      1/2  cup           Onion -- coarsely chopped
   10      ounces        Can mushrooms and juice
      1/2  cup           Sven’s Glogg*
      1/2  cup           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 recipe by Jim Weller.
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