Charcoal-Broiled Duck Breasts

      4 md Duck breast filets                  1 tb Sherry
      4 sl Bacon                               1 tb Brandy
      2    Beef bouilllon cubes              1/8 ts Marjoram
      1 c  Water                             1/8 ts Oregano
      1 tb Red Current jelly                        Grated rind of 1 orange
    1/2 ts Dry mustard

  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) Dissolve 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