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Charcoal-Broiled Duck Breasts
Ingredients:
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
Instructions:
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. |
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