Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 | Duck breasts; whole, with ribs and backs |
| 4 | Bacon strips |
| 1 clove | Garlic; finely minced |
| 1 teaspoon | Dried parsley |
| ½ teaspoon | Dried thyme |
| ½ teaspoon | Marjoram |
| Salt | |
| Freshly ground coarse Black pepper | |
| 1 | Bay leaf |
| 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.