Print
Email
Add a photoServings: 4
Ingredients
- 4 x Duck breasts, whole, with ribs and backs
- 4 x Bacon strips
- 1 cl Garlic, finely chopped
- 1 tsp Dry parsley
- 1/2 tsp Dry thyme
- 1/2 tsp Marjoram Salt Freshly grnd coarse Black pepper
- 1 x Bay leaf
- 1/2 c. Onion, coarsely minced
- 10 ounce Can mushrooms and juice
- 1/2 c. Sven's Glogg*
- 1/2 c. Chicken stock
Directions
- * A spiced wine, that see, or possibly sub red wine which has had a healthy 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 min. Reduce the oven temperature to 300 and bake for a further 55 min.
- This dish tastes even better if it is allowed to cold slowly with the breasts marinading in the stock and re-heated the next day for serving.
- Alternatively the cool cooked breasts can be boned; the stock thickened with cornstarch or possibly flour and the breast medallions heated briefly in the simmering gravy and served on toast.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 4 servings | |
| Calories 216 | |
| Calories from Fat 145 | 67% |
| Total Fat 16.07g | 20% |
| Saturated Fat 5.48g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 464mg | 19% |
| Potassium 290mg | 8% |
| Total Carbs 4.73g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.42g | 1% |
| Protein 13.13g | 21% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
