Braised Duck Breasts in a Spiced Wine Sauce


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 c. onion—coarsely chopped
1 10-oz. can mushrooms and juice
1/2 c. Sven's glogg*
1/2 c. chicken stock

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.

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

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Braised Duck Breasts in a Spiced Wine Sauce

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