Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Duck breasts; whole, with Freshly ground coarse
-ribs and backs -Black pepper
4 Bacon strips 1 Bay leaf
1 cl Garlic; finely minced 1/2 c Onion; coarsely chopped
1 ts Dried parsley 10 oz Can mushrooms and juice
1/2 ts Dried thyme 1/2 c Sven's Glogg*
1/2 ts Marjoram 1/2 c Chicken stock
Salt

* 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.
Submitted By JIM WELLER On 11-30-95

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