Recipe for Charcoal-Broiled Duck Breasts


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
1 grated rind of 1 orange


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

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