Braised Wild Duck Breasts in a Spiced Wine Sauce
Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
duck
breasts, whole, with ribs and backs |
*
|
| 4 | slices |
bacon
|
|
| 1 | clove |
garlic
finely minced |
|
| 1 | teaspoon |
parsley leaves
dried |
|
| ½ | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
marjoram
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground coarse |
*
|
| 1 | each |
bay leaves
|
*
|
| ½ | cup |
onions
coarsely chopped |
|
| 10 | ounces |
mushrooms, canned
and juice |
|
| ½ | cup |
glogg
* |
* |
| ½ | cup |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
duck
breasts, whole, with ribs and backs |
*
|
| 4 | slices |
bacon
|
|
| 1 | clove |
garlic
finely minced |
|
| 5 | ml |
parsley leaves
dried |
|
| 2.5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
marjoram
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground coarse |
*
|
| 1 | each |
bay leaves
|
*
|
| 118 | ml |
onions
coarsely chopped |
|
| 289 | ml/g |
mushrooms, canned
and juice |
|
| 118 | ml |
glogg
* |
* |
| 118 | ml |
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.
