This recipe comes to us from Vicky Mullaney, author of “The Lodge at Black Pearl Cookbook.” Mullaney is a celebrated collaborator with the department’s Becoming An Outdoors-Woman program—eagerly sharing her passion for the sporting life and her field and stream to table sensibilities.
6 to 8 duck breasts, skinned (3 to 4 ducks)
6 to 8 slices applewood smoked bacon
¼ cup dark rum
¼ cup soy sauce
¼ cup canola oil
1 teaspoon grated fresh ginger
1 tablespoon brown sugar
Red Currant Sauce
12 ounces red currant jelly
2 tablespoons Dijon mustard
1 teaspoon ground mustard
Instructions: Place duck breast in a plastic freezer bag. Pour marinade over breasts. Remove as much air as possible from the bag and massage to distribute marinade over each breast. Place bag in a bowl or dish and refrigerate for several hours or overnight.
Remove breasts from marinade and wrap each with a bacon slice. Secure with a wooden toothpick. Grill 4 minutes over moderate heat. Turn over and grill 2 to 4 minutes. Do not overcook. The duck is best cooked medium rare (meat thermometer reading of 130°F). Let rest for 5 minutes. Slice across the grain at an angle and serve with red currant sauce.
For the sauce: Combine above ingredients in a small saucepan and cook over low heat. Stir until combined. Serve warm.
Serves 12 to 18.
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