Number of Servings: Varies
1 cup apricot jam
1 ounce red wine
Salt and pepper
Red Pepper (sliced)
Slice duck breast longwise in 1/4 to 3/8 inch strips. Blanch slices in boiling water for 3 to 5 minutes.
Prepare a marinade by mixing the apricot jam and red wine. Salt and pepper to taste and then place blanched slices of duck into the marinade. Marinate in the refrigerator for 4 hours or overnight.
Lay out one slice of bacon and place a slice of duck breast, slice of mushroom and a slice of red pepper perpendicular to bacon. Wrap bacon around duck and secure with toothpick.
Cook on BBQ grill at medium high heat (300-325 degrees F) for ten minutes.
Notes & Variations:
If the duck is grilled use cherry wood in moderation to give a slight flavor.
Place the duck on a grill so the fat drains off.
The duck can also be baked in an oven set at 325 degrees F.
Contributor: Jerry Zeitler, RRGC