Braised Wild Duck Breasts In A Spiced Wine Sauce Recipe

1. 1

   * A spiced wine, that see, or possibly sub red wine which has had a healthy pinch each orange peel, cinnamon, cardamom, cloves and anise steeped in it.

2. 2

   Pre-heat oven to 400.

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   Place the skinned breasts in a casserole.

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   Lay 2 half strips of bacon over each breast.

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

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

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   Bake for 20 min.

8. 8

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

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   This dish tastes even better if it is allowed to cold slowly with the breasts marinading in the stock and re-heated the next day for serving.

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    Alternatively the cool cooked breasts can be boned; the stock thickened with cornstarch or possibly flour and the breast medallions heated briefly in the simmering gravy and served on toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.