4 to 6 whole duck breasts
Marinade:
2 tablespoons soy sauce
1/2 teaspoon dry mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon marjoram
3/4 cup dry red wine
Remove meat in one piece from both sides of breast bone. Remove skin and trim tendons. In large bowl, combine all marinade ingredients. Add duck, turning to coat all sides. Marinate in refrigerator for at least 4 hours or overnight.
Red Currant Sauce:
4 tablespoons unsalted butter
1 10 ounce jar red currant jelly
1/4 cup ketchup
1/4 cup brown sugar, packed
Melt butter in small sauce pan. Stir in jelly, ketchup and brown sugar. Heat until jelly melts and mixture boils. Grill breast for 5 minutes per side. Meat should be rare to medium rare. Carve into 1/4 inch slices, cutting across grain. Serve with red currant sauce. Serves 4 to 6.
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