Charcoal-Broiled Duck Breasts |
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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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