2 duck breasts, skinless, boneless
8 slices bacon, thick
salt and pepper to taste
1/3 cup cranberry pomegranate preserves
1/4 cup honey
2 tablespoons orange juice
Remove any excess fat from duck breasts and slice into 1/4 inch thin, long slices. Assemble each duck slice onto a skewer. Cut each bacon strip in half lengthwise, then attach end of bacon strip on tip of skewer and spiral bacon tightly around duck slice. Season each skewer with salt and pepper. Place skewer on the ends of a baking dish (dish will act as a drip pan for grease). Bake in a 375 degrees F oven for 18-22 minutes. Meanwhile, whisk together the Cranberry Pomegranate Preserves, honey and orange juice in a medium bowl. Season with salt and pepper. Once duck has cooked 10 minutes, begin basting with glaze every 3-4 minutes until duck is finished cooking.
*If using wooden skewers, make sure to soak skewers for at least 20 minutes in water before assembling duck onto skewers.
courtesy of: Robert Rothschild Farm, 3143 E US Highway 36, Urbana, Ohio 43078, 800-356-8933
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