Ingredients

4 Duck breasts; whole
4 Bacon strips
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 45 minutes.

This dish tastes even better if it is allowed to cool slowly with the breasts marinating 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.