Braised Wild Duck Breasts In A Spiced Wine Sa
Ingredients| 4 duck breasts, whole, with ribs and back |
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* 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.
Servings: 4
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