Braised Wild Duck Breasts in a Spiced Wine Sauce

25 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	each	duck	breasts, whole, with ribs and backs
4	each	bacon slices
1	clove	garlic	finely minced
1	teaspoon	parsley leaves	dried
1/2	teaspoon	thyme leaves	dried
1/2	teaspoon	marjoram
1	x	salt
1	x	black pepper	freshly ground coarse
1	each	bay leaf
1/2	cup	onion	coarsely chopped
10	ounces	mushrooms, canned	and juice
1/2	cup	glogg	*
1/2	cup	chicken broth

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.

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Nutrition Facts

Serving Size 74g

Amount per Serving

Calories 25 16% of calories from fat

	% Daily Value*
Total Fat 0.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 140mg	6%
Total Carbohydrate 4.0g	1%
Dietary Fiber 1.0g	4%
Sugars 2.0g
Protein 1.0g	3%