Charcoal-broiled duck breasts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Duck breast filets |
| 4 | slices | Bacon |
| 2 | Beef bouilllon cubes | |
| 1 | cup | Water |
| 1 | tablespoon | Red Current jelly |
| ½ | teaspoon | Dry mustard |
| 1 | tablespoon | Sherry |
| 1 | tablespoon | Brandy |
| ⅛ | teaspoon | Marjoram |
| ⅛ | teaspoon | Oregano |
| Grated rind of 1 orange | ||
Directions
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 Source: from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook retyped with permission for you by Fred Goslin in Watertown NY on CYBEREALM Bbs, home of KOOKNET at (315) 786-1120
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