Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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