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Fowl & Poultry
Wine Sauce Poultry

Cullen's Duck In Wine Sauce

4    Duck breasts; whole; with  and backs
      4    Bacon strips
     10 ml Garlic; finely minced
      1 ts Dried parsley
    1/2 ts Dried thyme
    1/2 ts Marjoram
           Salt
           black pepper; freshly ground
      1    Bay leaf
    1/2 c  Onion; coarsely chopped
      1    10 ounces Ca mushrooms and
           -juice
    1/2 c  Sven's Glogg*
    1/2 c  Chicken stock

Instructions

* 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.