Charcoal-Broiled Duck Breasts

4 duck breast filets
4 slices bacon
2 cubes beef bouilllon
1 cup water
1 tbsp. red current jelly
1/2 tsp. dry mustard
1 tbsp. sherry
1 tbsp. Brandy
1/8 tsp. marjoram
1/8 tsp. oregano
1 orange, grated rind of

Directions:

Rinse the duck breasts and wrap each with a slice of bacon. Season with salt and pepper to taste. Grill over hot coals for exactly 2 minutes per side.

Dissolve the bouillon cubes in water in a skillet. Stir in the jelly, mustard, sherry, brandy, and spices, simmering until thickened. Stir in the orange rind and add the filets

Cook for 5 minutes or until medium rare, basting constantly.

User Reviews:

This was a very good recipe for duck. Most recipes seem to cook it for to long and it dries out the duck. The glaze or the sauce gives it just the right amount of flavor. It seems alot of people don't like duck because it is all dark meat. Oh well too bad for them!

submitted by einar on November 02, 2003

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