Charcoal-Broiled Duck Breasts
 
      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
  
  Source: from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
  cookbook retyped with permission for you by Fred Goslin in Watertown NY on
  CYBEREALM Bbs, home of KOOKNET at (315) 786-1120

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