6-8 sea duck breasts, cubed
3-4 strips of bacon, cubed
1-2 carrots, rough cut
1 onion, diced
2-4 small potatoes, quartered or cubed
A handful of button mushrooms
2-3 tbsp tomato paste
1 whole bottle of dry red wine
1½ cups of game stock
2-3 garlic cloves, crushed
1 sprig each of thyme, rosemary, sage
1 bay leaf
Salt and pepper to taste
Cut all ingredients as specified.
Cook the bacon in a stock pot or dutch oven until crispy, and then reserve it for later.
Brown the cubed breasts in the bacon fat.
Add the tomato paste to the pan and brown it.
Add all of your veggies and aromatics.
Pour in the wine and stock.
Slow simmer for about 4 hours until the meat is tender and the sauce has thickened.
Season to taste and serve with fresh herbs and some nice crusty bread.