Preparation:
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. |
