|
|
|
|
 |
|
|
| Braised Wild Duck Breasts In A Spiced Wine Sauce Recipe |
Category: Game / Poultry
Rating:
N/A
Servings: 4
|
|
|
Ingredients
4 duck breasts; whole, with ribs and back
4 bacon strips
1 centiliter garlic; finely minced
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon marjoram
1 salt
1 freshly ground coarse black pepper
1 bay leaf
1/2 cup onion; coarsely chopped
10 oz can mushrooms and juice
1/2 cup sven's glogg*
1/2 cup chicken stock
Cooking 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. Submitted By COOK4U@VIVANET.COM On THU, 7 DEC 1995 114906 GMT
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
poultry,game,jw,casserole
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
