Charcoal-broiled Duck Breastspoultry 4 medium duck breast filets 4 slices bacon 2 beef bouillon cubes 1 cup water 1 tablespoon red current jelly 1/2 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) Dissolve the bouillon cubes in water in a chaffing dish or electric skillet, and stir in the jelly, mustard, sherry, brandy, and spices, simmering `until thickened. Stir in the orange rind and add the filets. 3) Cook for 5 min. or `until med. rare, basting constantly Posted to the BBQ List by Rock McNelly |
