Braised Wild Duck Breasts in a Spiced Wine Sauce

1. 1

   Pre-heat oven to 400F.

2. 2

   Place the skinned breasts in a casserole.

3. 3

   Lay 2 half strips of bacon over each breast.

4. 4

   Sprinkle the seasonings over the birds, then the onions and mushrooms.

5. 5

   Pour the mushroom juice, wine and a little stock over all and cover the casserole.

6. 6

   Bake for 20 minutes.

7. 7

   Reduce the oven temperature to 300F and bake for a further 55 minutes.

8. 8

   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.

9. 9

   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.

No nutritional information available.

No additional tips available.