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How To make Braised Wild Duck Breasts In a Spiced Wine Sauce
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.
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Duck bourguignon is simply a savory duck stew and perfect for the Fall and Winter months. Fall and Winter is also thankfully Duck Hunting Season, and I find this recipe perfect for cooking down even the leanest waterfowl into tender and juicy bites. Duck Stew takes little prep effort, and a handful of hours simmering away in a pot, and what you're left with a house full of the delicious aroma of hearty stewed meats and veggies, and a full warm belly.
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INGREDIENTS:
4-6 duck's worth of breast meat, no skin, no fat. (8-12 breasts) Cubed into 1-2 pieces
Salt & Pepper
1/4 cup of flour
3 Tbsp. Olive Oil
1 diced yellow onion
3 minced garlic cloves
3 cups beef stock
3 cups red wine
2 Tbsp. tomato paste or 5 Tbsp. tomato sauce
3 1/2 Tbsp. Butter
Thyme, Rosemary, and Bay leaf
2 cups red or golden potatoes quartered
2 cups chopped baby carrots or 3 whole carrots cut down to 2 pieces
1/2 to 1 pound of mushrooms
6 slices of bacon diced
Musket Powder Black label (optional but clutch. See below for link)
The wild game rub I used in this video on the duck meat is Musket Powder Black Label.
You can find your own bottle at the following link.
Use code TEXAN10 for 10% off your entire order.
SUPPLIES:
Working Oven and Range/Stove
Large oven safe dutch oven: Here's a budget friendly one on Amazon
Wooden stew spoon: Here's a great looking one on Amazon
Butcher string
Knife
Bowl
(As an Amazon Associate I earn from qualifying purchases. Thanks for your support!)
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-Drew
My second attempt at cooking duck breast
My 1st attempt at cooking duck breast:
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Gordon Ramsay Demonstrates How To Cook A Duck Breast | The F Word
How to cook a duck breast with Gooseberry sauce.
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Crisscross Christmas Duck with Mulled Plum Sauce | Abel & Cole
Rachel's festive twist on the classic plum sauce is off this planet delicious, the duck sublime. You can see the full recipe here:
Merry Christmas from all of us at Abel & Cole!
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Modern duck à l'orange recipes often call for a syrupy-sweet sauce. But the original form of the dish calls for an acrobatic balancing act of acid, bitter, sugar, and fat, perfectly suited to cutting through the richness of the roasted duck. Daniel Gritzer shows you some classic French techniques to make a spectacular sauce for your holiday bird.
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How to Cook Perfect Duck Breast | Gordon Ramsay
Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast.
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