Braised Wild Duck Breasts in a Spiced Wine Sauce

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.