Mandarin Orange Serrano Drunk Ducks

Ingredients:
Serves 6-8 (calls for 4 duck breasts)
1 Jar Texas Gourmet Mandarin Orange Serrano Jelly
1 T. Dijon style mustard
1 Tsp. Soy sauce
4 T. Grand Marnier
3 T. Sherry wine
1 T. Rosemary leaves, minced
3 Cloves Garlic, minced

Clean and rinse duck breasts. Make sure that you remove any pellets if you use wild duck. Rub down both sides with minced garlic, salt and pepper, both sides. Place in a covered dish and put in oven at 350 degrees for 50 minutes. Remove from oven. Increase the temp to 425 degrees.

Place all the other ingredients in a sauce pan and bring to a boil, hold boil for 2-3 minutes, then remove from heat.

Brush glaze onto the duck and place in the hot broiler uncovered for 1-2 minutes. Keep an eye on the breast to make sure that they don't burn, add more glaze every 1-2 minutes until a golden brown glaze has formed on the duck. This should take about 8-9 minutes when serving pour any left over glaze over the breasts. Rest the meat for
10-12 minutes by covering with a foil tent.

Serve with Texas Gourmet “Hunters Quick Dirty Rice”, your choice
of veggies and

Bon appetit,

Bryan F. Slaven
The Texas Gourmet