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.
Submitted By JIM WELLER On 11-30-95