Charcoal-broiled Duck Breasts

We must expect to be tempted by [Satan] in some degree or another, all of our lives, because this life is a continual warfare. We must never expect to have rest from our spiritual adversary the devil, or to say, our combat with him is finished. Our fight with the evil one will continue until we bow our heads and our spirit is removed from our body and is brought into the presence of our dear precious Savior Jesus Christ!

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Meats		Barbeque	4	Servings

INGREDIENTS

4		Duck breast filets
4		Bacon
2		Beef bouilllon cubes
1	c	Water
1	T	Red Current jelly
1/2	T	Dry mustard
1	T	Sherry
1	T	Brandy
1/8	T	Marjoram
1/8	T	Oregano
		Grated rind of 1 orange

INSTRUCTIONS

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

A Message from our Provider:

“Hell! I thought it didn’t matter what you believed as long as you were sincere!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 17 Calories From Fat: 1 Total Fat: <1g Cholesterol: 0mg Sodium: 25.8mg Potassium: 51.9mg Carbohydrates: 2.8g Fiber: <1g Sugar: 1.8g Protein: <1g