4 Duck breasts; whole, with
-ribs and backs 4 Bacon strips
1 cl Garlic; finely minced
1 ts Dried parsley
1/2 ts Dried thyme
1/2 ts Marjoram
Salt 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.