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Charcoal-Broiled Duck Breasts
By: Peter Lenkefi
4 md Duck breast filets 1 tb Sherry
4 sl Bacon 1 tb Brandy
2 Beef bouilllon cubes 1/8 ts Marjoram
1 c Water 1/8 ts Oregano
1 tb Red Current jelly Grated rind of 1 orange
1/2 ts Dry mustard
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
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