Rich, slow-roasted dish abundant in flavors.
- Duck Breast - 2
- Onion - 3
- Garlic - 1
- Smoked Bacon - 2-3 slices
- Salt - to taste
- Ground Pepper - to taste
- Marjoram - 1/2 tbs
- Rosemary - 1/2 tbs
- Water - 5 tbs
- Dry Red Wine - 5 tbs
Clean and dry the meat. Clean and chop the onion. Peel the garlic, but do not chop. Slice the bacon. Rub the meat with salt, pepper, marjoram and rosemary.
Place garlic cloves, onion and sliced bacon into a skillet. Place the meat, and arrange the rest of the onion and bacon around it and on the top.
Add 5 tbs water, cover with an aluminium foil and bake for an hour over medium heat.
Add wine and turn the oven on 200 ºC/390 ºF. Bake for 30 minutes, take the foil off, and bake for another 30 minutes.
Also known as: Roasted Duck In Wine