Serves: 2
Total Calories: 536
Melt the butter in a saucepan and add the Worcestershire sauce, garlic, and mushrooms; cook until mushrooms become slightly soft. Remove from heat. Light a fire in the barbecue pit and allow the coals to get glowing red hot. While you’re waiting, rub the duck breasts well with salt, black pepper, and cayenne. Carefully wrap each breast with a strip of bacon, securing it with toothpicks. Let them stand at room temperature. (You might want to take this time to fix a green salad with a creamy spicy dressing and some wild rice cooked with a handful of chopped roasted pecans.)
When the coals are ready, grill the breasts quickly, 3-4 minutes on each side if you like them juicy and with a little red in the meat, longer if you prefer your meat well done. Baste with the butter sauce. To serve, place the breasts on toasted slices of bread, and pour the remaining butter and mushroom sauce over each breast.
This Grilled Duck Breasts recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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