INGREDIENTS:
8 slices of bacon
2 large onions
4 pairs of duck breasts (mallard)
flour, salt, pepper and other seasonings
1/2 cup red wine1/2 cup orange marmalade
DIRECTIONS:
cook the bacon until crisp, remove from pain and reserve fat & bacon
in a large fry pan sauté sliced onions in the bacon fat until soft and transparent, remove and set aside
dredge the duck breasts in seasoned flour and sauté them in the bacon fat until lightly browned on both sides
return onions and crumbled bacon covering the duck, pour in wine and marmalade mixture, stir, cover and simmer on medium heat for 15-20 minutes, be cautious not to overcook, the duck breasts should be pink in the middle
serve the duck breasts with rice pouring the sauce over the top, include a green vegetable or salad, consume remainder of the red wine with the meal, will serve 6-8 people
NOTE: it is best to use bacon with more fat as sufficient grease is needed to cook onions and brown the duck breasts.