Instructions: Wrap each duck fillet in a strip of bacon and secure with a toothpick. Press the cracked pepper into each fillet as desired. Cook on a moderately-hot grill, until the meat is juicy and pink inside.

Meanwhile, prepare the sauce by placing the orange marmalade, the white port wine, the orange juice, and the zest in a saucepan. Mix them well, and simmer to reduce and thicken the sauce. Then add the lemon juice.

To serve, place the fillet on the plate, and top with a bit of the sauce.

This recipe yields 4 servings.

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