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