1) Rinse the duck breasts and pat dry, then wrap each filet with a



slice of bacon (same as for a filet mignon) and season with salt and pepper

to taste. Grill over hot coals for exactly 2 minutes per side... 2) Disolve

the bouillon cubes in water in a chaffing dish or electric skillet, and

stir in the jelly, mustard, sherry, brandy, and spices, simmering `til

thickened. Stir in the orange rind and add the filets... 3) Cook for 5 min.

or `til med rare, basting constantly