Braised Wild Duck Breasts in a Spiced Wine Sauce

• 4 duck breasts
• 4 slices bacon
• 1/8 qt. finely minced garlic
• 1 tsp. dried parsley
• 1/2 tsp. dried thyme
• 1/2 tsp. marjoram
• Salt
• Freshly ground black pepper
• 1 bay leaf
• 1/2 cup coarsely chopped onion
• 1 can (10 oz.) mushrooms, liquid included
• 1/2 cup Sven's Glogg *
• 1/2 cup chicken stock

1. Pre-heat oven to 400F.
2. Place the skinned breasts in a casserole.
3. Lay 2 half strips of bacon over each breast.
4. Sprinkle the seasonings over the birds, then the onions and mushrooms.
5. Pour the mushroom juice, wine and a little stock over all and cover the casserole.
6. Bake for 20 minutes.
7. Reduce the oven temperature to 300F and bake for a further 55 minutes.
8. 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.
9. 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.

duck breasts, bacon, garlic, parsley, thyme, marjoram, salt, freshly ground black pepper, bay leaf, onion, mushrooms, s glogg, chicken stock

Taken from www.foodgeeks.com/recipes/16773 (may not work)