| 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
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Nutrition (calculated from recipe ingredients)
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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