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6 duck breasts, removed from the bone and skinned
8 tablespoons butter
1 tablespoon Worcestershire sauce
1 garlic clove, finely minced
3/4 cup thinly sliced fresh mushrooms
salt, freshly ground black pepper, and cayenne pepper to taste
6 strips of bacon

Melt the butter in a saucepan and add the Worcestershire sauce, garlic, and mushrooms; cook until mushrooms become slightly soft. Remove from heat. Light a fire in the barbecue pit and allow the goals to get glowing red hot. While you're waiting, rub the duck breasts well with salt, black pepper, and cayenne. Carefully wrap each breast with a strip of bacon, securing it with toothpicks. Let them stand at room temperature. When the coals are ready, grill the breasts quickly, 3 – 4 minutes on each side if you like them juicy and with a little red in the meat; longer if you prefer your meat well done. Baste with the butter sauce. To serve, place the breasts on toasted slices of bread and pour the remaining butter and mushroom sauce over each breast.

Makes 2 servings.

Grilled Duck Breasts
Worcestershire Sauce

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