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Ингредиенты
- 4 x Duck breasts, whole, with ribs and backs
- 4 x Bacon strips
- 1 cl Garlic, finely chopped
- 1 tsp Dry parsley
- 1/2 tsp Dry thyme
- 1/2 tsp Marjoram Salt Freshly grnd coarse Black pepper
- 1 x Bay leaf
- 1/2 c. Onion, coarsely minced
- 10 ounce Can mushrooms and juice
- 1/2 c. Sven's Glogg*
- 1/2 c. Chicken stock
Инструкции
- * A spiced wine, that see, or possibly sub red wine which has had a healthy 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 min. Reduce the oven temperature to 300 and bake for a further 55 min.
- This dish tastes even better if it is allowed to cold slowly with the breasts marinading in the stock and re-heated the next day for serving.
- Alternatively the cool cooked breasts can be boned; the stock thickened with cornstarch or possibly flour and the breast medallions heated briefly in the simmering gravy and served on toast.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 4 servings | |
| Calories 216 | |
| Calories from Fat 145 | 67% |
| Total Fat 16.07g | 20% |
| Saturated Fat 5.48g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 464mg | 19% |
| Potassium 290mg | 8% |
| Total Carbs 4.73g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.42g | 1% |
| Protein 13.13g | 21% |
