Charcoal-Grilled Duck Breasts

Course : Grilling
Serves: 4
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4 medium duck breast filets
4 slices bacon
2 pieces beef bouillon 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 teaspoon grated rind of 1 orange

Preparation / Directions:

1. Rinse the duck breasts and wrap each with a slice of bacon (same as for a filet mignon) and season with salt and pepper to taste. 2. Grill over hot coals for exactly 2 minutes per side. 3. 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. 4. Cook for 5 min. or until med rare, basting constantly.

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