Charcoal-broiled duck breasts
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Charcoal-broiled duck breasts
  Duck    Poultry  
Last updated 6/12/2012 12:47:05 AM. Recipe ID 7643. Report a problem with this recipe.
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      Title: Charcoal-broiled duck breasts
 Categories: Main dish, Poultry
      Yield: 4 Servings
 
      4 md Duck breast filets
      4 sl Bacon
      2    Beef bouilllon cubes
      1 c  Water
      1 tb Red Current jelly
    1/2 ts Dry mustard
      1 tb Sherry
      1 tb Brandy
    1/8 ts Marjoram
    1/8 ts Oregano
           Grated rind of 1 orange
 
  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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Recipe ID 7643 (Apr 03, 2005)

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