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Ingredients:
- 4 Medium Duck breast filets
- 4 Slice Bacon
- 2 Beef bouilllon 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
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 minutes or until
medium rare, basting constantly
Servings: 4
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