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
Recipe by: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
Posted to bbq-digest by RockMc <RockMc@aol.com> on Mar 26, 1998