Yield: 4 Servings
|4||Duck breasts; whole, with ribs and backs|
|1 clove||Garlic; finely minced|
|1 teaspoon||Dried parsley|
|½ teaspoon||Dried thyme|
|Freshly ground coarse Black pepper|
|½ cup||Onion; coarsely chopped|
|10 ounces||Can mushrooms and juice|
|½ cup||Sven's Glogg*|
|½ cup||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.