Charcoal-Broiled Duck Breasts

Recipe Ingredients

4		Duck breast filets (medium)
4		Bacon
2		Beef bouillon cubes
1 cup	237ml	Water
1 tablespoon	15ml	Red current jelly
1/2 teaspoon	2.5ml	Dry mustard
1 tablespoon	15ml	Sherry
1 tablespoon	15ml	Brandy
1/8 teaspoon	0.6ml	Marjoram
1/8 teaspoon	0.6ml	Oregano
		Grated rind of 1 orange

Recipe Instructions

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) 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 minutes or until med rare, basting constantly.

Source:
from "Bill Saiff's Rod and Reel Recipes for Hookin' and Cookin'"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.