Title: Charcoal-Broiled Duck Breasts
Categories: Game Poultry Alcohol Wine
Yield: 4 Servings

4	md	Duck breast filets
4	sl	Bacon
2		Beef bouilllon cubes
1	c	Water
1	tb	Red current jelly
1/2	ts	Dry mustard
1	tb	Sherry
1	tb	Brandy
1/8	ts	Marjoram
1/8	ts	Oregano
		Grated rind of 1 orange
1		Rinse the duck breasts and

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

Posted to MM-Recipes Digest V4 #4 by and To: boxes, and you MUST already have established a connection with on Sep 18, 1997

Recipe by: Bill Saif's Rod and Reel Cookbook/Cyberealm

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