Braised Duck Breasts in a Spiced Wine Sauce

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4 duck breasts
4 bacon strips
1 clove garlic, finely minced
1 tsp. dried parsley
1/2 tsp. dried thyme
1/2 tsp. marjoram
salt (optional)
freshly ground course—black pepper
1 bay leaf
1/2 cup onion—coarsely chopped
10 ounce can mushrooms and juice
1/2 cup Sven's glogg*
1/2 cup chicken stock

* A spiced wine (red wine that has been steeped with a hint of orange peel, cinnamon, cardamom, cloves and anise).

Preheat oven to 400° F. Place the skinned breasts in a casserole. Lay 2 half strips of bacon over each breast. Sprinkle the seasoning 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° F and bake for a further 55 minutes.