Recipe - Charcoal-Broiled Duck Breasts

4 md Duck breast filets
4 sl Bacon
2 Beef bouilllon cubes
1 cup Water
1 tablespoon Red Current jelly
One half tablespoon Dry mustard
1 tablespoon Sherry
1 tablespoon Brandy
1/8 tablespoon Marjoram
1/8 tablespoon Oregano
Grated rind of 1 orange

1) Rinse the duck breasts and pat dry, then wrap each filet with a slice of
bacon (same as for a filet mignon) and season with salt and pepper to
taste. Grill over hot coals for exactly 2 minutes per side... 2) Disolve
the bouillon cubes in water in a chaffing dish or electric skillet, and
stir in the jelly, mustard, sherry, brandy, and spices, simmering `til
thickened. Stir in the orange rind and add the filets... 3) Cook for 5 min.
or `til med rare, basting constantly

Recipe by: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"

Posted to bbqdigest by RockMc RockMc@aol.com on Mar 26, 1998