Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 duck breasts; whole, with
-ribs and back
4 bacon strips
1 cl garlic; finely minced
1 ts dried parsley
1/2 ts dried thyme
1/2 ts marjoram
1 salt
1 freshly ground coarse black
-pepper
1 bay leaf
1/2 c onion; coarsely chopped
10 oz can mushrooms and juice
1/2 c sven's glogg*
1/2 c chicken stock

* A spiced wine, which see, or sub red wine that has had a 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 minutes. Reduce
the oven temperature to 300 and bake for a further 55 minutes.

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.

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.

An original recipe by Jim Weller.

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