Charcoal-grilled Duck Breastspoultry 4 medium duck breast filets 4 slices bacon 2 beef bouillon cubes 1 cup water 1 tablespoon red current jelly 1/2 teaspoon dry mustard 1 tablespoon sherry 1 tablespoon brandy 1/8 teaspoon marjoram 1/8 teaspoon oregano grated rind of 1 orange 1. Rinse the duck breasts and wrap each with a slice of bacon (same as for a filet mignon) and season with salt and pepper to taste. 2. Grill over hot coals for exactly 2 minutes per side. 3. 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. 4. Cook for 5 min. or until med rare, basting constantly. Source: from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" |
