Drunk Duck

2 ducks, filleted breast meat and leg quarters

6 tablespoons currant jelly

1 tablespoon Worcestershire sauce

1/2 pound butter

1 teaspoon salt

2/3 cup sherry

1-1/3 cup bourbon

Melt jelly in heavy frying pan and add Worcestershire, butter, salt and black pepper. When butter is melted add sherry and bourbon. Bring to a boil and add duck meat. Keep sauce barely at a boil, about eight minutes. Turn duck once at mid point of cooking time. Serve at once on rice. Use liquid left in pan for sauce.

Copyright 1998-2014 Stephen Ricciardelli