Duck Breasts

12 duck breast halves, boned, skinned

bacon, thick sliced, one strip per breast

currant jelly, one jar

peanut oil

1 teaspoon cumin

soy sauce

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!

Copyright 1998-2014 Stephen Ricciardelli