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Charcoal-Broiled Duck Breasts

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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 on Mar 26, 1998. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00


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