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  Recipe Home » Main Course » Charcoal-Broiled Duck Breasts
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  Charcoal-Broiled Duck Breasts
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 322
Ingredients:
4 medium Duck breast filets
4 slice Bacon
2 Beef bouilllon cubes
1 cup Water
1 tbsp Red Current jelly
1/2 tsp Dry mustard
1 tbsp Sherry
1 tbsp Brandy
1/8 tsp Marjoram
1/8 tsp Oregano
Grated rind of 1 orange
Instructions:
and shrimp over spaghetti. Top with remaining garlic butter from
skillet. Sprinkle with Parmesian and serve immediately. Cut
shortening into flour and salt until particles are size of small
peas.Sprinkle in water,1 tbsp.at a time,tossing with fork until all
flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp.
water can be added if necessary.) Gather pastry into ball;shape into
flattened round on lightly floured cloth covered board.Roll pastry 2"
larger than inverted pie plate,9" x 1 1/4"Fold pastry into
quarters;place in plate.Unfold and ease into plate,pressing firmly
against bottom and side.Trim edge of pastry 1" from rim of plate.Fold
and roll pastry under, even with plate;flute. * Save a few pieces for
garnish Mix together flours,seeds,salt and baking
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