Duck Breast Supreme

• 8 duck breasts
• celery
• apple or potato
• 1/2 can water
• 2 Tbsp. Worcestershire sauce
• 1/4 c. orange juice
• chicken bouillon crystals (Morton Nature's Seasons)
• 8 slices bacon
• onion
• 1 can beef consomme

1. Wrap each duck breast in a slice of bacon and place in buttered 9 x 13-inch Pyrex dish.
2. Around the holes, add large chunks of celery, onion and apple or potato.
3. Pour 1 can consomme, water, orange juice and Worcestershire sauce over duck.
4. Sprinkle each breast with Nature's Seasons and a pat of butter.
5. Add more liquid if needed to come within 1/2-inch of top of dish.
6. Cover tightly with foil.
7. Cook 1 hour at 400u0b0, then for 3 hours at 250u0b0.
8. Take foil off and let brown if desired.
9. Serve over rice.

duck breasts, celery, apple, water, worcestershire sauce, orange juice, chicken bouillon crystals, bacon, onion, beef consomme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=162572 (may not work)