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Charcoal Grilled Duck Breasts
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- #53981
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 medium duck breast filets
4 slices bacon
2 beef bouillon cubes
1 cup water
1 tablespoon red current jelly
1/2 teaspoon dry mustard
1 tablespoon sherry
1 tablespoon brandy
1/8 teaspoon marjoram
1/8 teaspoon oregano
1 orange, grated rind of
directions
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. Grill over hot coals for exactly 2 minutes per side.
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 duck filets. Cook for 5 minutes or until medium rare, basting constantly.
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nutrition data
Nutritional data has not been calculated yet.
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Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
August 27, 2008
I tried this recipe and incorporated a few changes that I believe made it even better. First, because of weather and the short grilling time, I decided to prepare the dish entirely on the stovetop. I bought two breast portions from the supermarket. I'd advise removing the fat layer prior to the bacon wrap. I didn't do this and the mess was unbelievable - grease everywhere. Once the breasts were browned, I poured off almost all the fat and quickly simmered about a tablespoon of minced fresh ginger before adding the liquids. You can use ground ginger but add it to the liquids instead. As the liquids came to a boil, I added the breasts and covered the skillet for about 10-12 minutes (I don't like rare duck). Once the meat was done, I removed the breasts and allowed the broth to reduce until syrupy. I served it with wild rice and a stir-fry concotion of red pepper strips, red onion, and sugar snap peas. A little messy, but worth it!