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4 clove Duck Breast Filet
4 slice Bacon
2 whole Beef Bouillon
1 cup
1 tbs. Red Currant Jelly
1/2 tbs. Mustard
1 tbs. Sherry
1 tbs. Brandy
1/8 tbs. Marjoram
1/8 tbs. Oregano
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) 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 min. or `until med. rare, basting constantly
4 slice Bacon
2 whole Beef Bouillon
1 cup
1 tbs. Red Currant Jelly
1/2 tbs. Mustard
1 tbs. Sherry
1 tbs. Brandy
1/8 tbs. Marjoram
1/8 tbs. Oregano
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) 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 min. or `until med. rare, basting constantly
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