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backs bacon strips garlic parsley thyme marjoram Salt bay leaf onion mushrooms s Glogg chicken stock
Viewed: 70 - Published at: 8 years agoIngredients
- 4 x Duck breasts, whole, with ribs and backs
- 4 x Bacon strips
- 1 cl Garlic, finely chopped
- 1 tsp Dry parsley
- 1/2 tsp Dry thyme
- 1/2 tsp Marjoram Salt Freshly grnd coarse Black pepper
- 1 x Bay leaf
- 1/2 c. Onion, coarsely minced
- 10 ounce Can mushrooms and juice
- 1/2 c. Sven's Glogg*
- 1/2 c. Chicken stock
Method
- * 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.
- 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 min.
- Reduce the oven temperature to 300 and bake for a further 55 min.
- 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.
- 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.
