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Charcoal-broiled Duck Breasts

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

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

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