|½ cup||Dry red wine|
|¼ cup||Soy sauce|
|¼ cup||Vegetable oil|
|¼ cup||Seedless black raspberry preserves|
|1½ tablespoon||Dijon mustard|
|1 teaspoon||Lime juice|
|¼ teaspoon||Freshly ground black pepper|
|4 eaches||Wild-duck breasts; skinned and boned|
|1 teaspoon||Soy sauce|
|¼ teaspoon||Caraway seeds; crushed|
|½ teaspoon||Steak sauce|
Combine wine, soy sauce, vegetable oil, and pepper in a small bowl, stirring well. Place duck breasts in a shallow dish; pour marinade over meat. Cover and refrigerate 2 to 2-½ hours, turning meat occasionally.
Remove duck breasts from marinade, and place on broiler rack.
Broil 5 inches from heat 15 to 20 minutes, turning once. To serve, thinly slice and serve with sauce. Yield: 4 servings.
Combine all ingredients in a small saucepan; cook over low heat until thoroughly heated. Yield: about ½ cup.
From Ernie Prickett of Georgia in November, 1987"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-18-95