12 duck breast halves, boned, skinned
bacon, thick sliced, one strip per breast
currant jelly, one jar
1 teaspoon cumin
black pepper to taste
salt to taste
Trim duck breast halves well and wrap each breast with a slice of thick sliced bacon. Secure bacon with toothpicks. Place duck breasts in a glass dish, cover with a mixture of one part peanut oil and two parts soy sauce. Marinate in the refrigerator overnight or at least six hours.
Place marinated duck breasts on a flat, foil-covered pan and broil. The bacon should be cooked but duck breasts should be very rare, crisp on the outside and rare inside. Do not overcook! Watch carefully; it can burn and flame. The pan and oven will be a mess unless you take care. With an outdoor grill the flame problem is even worse. Take your time and move the duck breasts around frequently so hot spots do not develop.
Melt currant jelly in a small sauce pan, add cumin, pepper and salt. Stir well. Serve as a sauce for meat. To serve, slice duck breasts as you would filet mignon and serve with currant sauce.
This is the best game recipe we ever had. If you are wondering what to do with the duck legs, try marinating them and cooking them first. They make terrific appetizers!