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Braised Wild Duck Breasts in a Spiced Wine Sauce



Low Cholesterol, Trans-fat Free, Low Carb


4 each duck
breasts, whole, with ribs and backs
4 slices bacon
1 clove garlic
finely minced
1 teaspoon parsley leaves
½ teaspoon thyme
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


  • 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 6850% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 324mg 14%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 4%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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