BRAISED WILD DUCK BREASTS IN A SPICED WINE SA

• 4 Duck breasts; whole, with
• -ribs and backs
• 4 Bacon strips
• 1 cl Garlic; finely minced
• 1 ts Dried parsley
• 1 /2 ts Dried thyme
• 1 /2 ts Marjoram
• Salt
• Freshly ground coarse
• -Black pepper
• 1 Bay leaf
• 1 /2 c Onion; coarsely chopped
• 1 0 oz Can mushrooms and juice
• 1 /2 c Sven's Glogg*
• 1 /2 c Chicken stock

* 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.

An original recipe by Jim Weller.