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Рецепт Braised Wild Duck Breasts In A Spiced Wine Sauce
by Global Cookbook

Braised Wild Duck Breasts In A Spiced Wine Sauce
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.