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.