Greylag breast in Marsala sauce

Alas it wasn’t I that bagged this beauty.  I exchanged a brace of Pheasants for a couple of Greylags with Tony in The Norton; what a deal.

Greylag breast in Marsala sauce
Brown off the floured breasts and keep warm. Fry crushed garlic, sliced shallotts (and a few whole) in olive oil for a few minutes, then add lots of sliced mushrooms and continue to fry for another 5-10 mins. Pour in a couple of glasses of Marsala wine, boiled off the alcohol and then add some chicken stock. Simmer until reduced and thickened, then add breast meat, cover and stick in the oven to finish off the meat.

I put the breast meat in before reducing and it ended up overcooked, so the above instructions have been tweeked. The Marsala sauce, however, was wonderfull.