8 duck breasts, skin removed and deboned

1 pound fresh mushrooms, washed and sliced

4 large onions, peeled and quartered

2 garlic cloves, minced

lemon pepper

black pepper, freshly ground

1 box (2 envelopes) Lipton onion soup mix

1 bottle sweet red wine

1 large oven baking bag

corn starch

Follow directions for baking bag and place in a shallow baking pan. Liberally sprinkle duck breasts with lemon and black pepper. Place in baking bag in a single layer. Sprinkle in minced garlic, sliced mushrooms and onion quarters. Top with soup mix and pour in wine. Seal bag as directed and bake in a pre-heated oven for 2 hours at 325 degrees. Remove from oven, open bag (after it cools, or you will be burned by the steam), remove ducks to serving platter and then pour juices and vegetables into a large sauce pan, thicken with a mixture of corn starch and cold water.

Copyright 1998-2014 Stephen Ricciardelli