Title: Barbary Duck with Huckleberry Liqueur
Categories: Duck, Alcohol, Fruit
Yield: 1 Serving
6 oz Barbary duck breast
Salt & pepper
1 ts Sweet butter
1 oz Cognac
1 oz Huckleberry liqueur
-(Rene Schmidt's Myrtille)
1 ts Meat glaze
Salt & pepper
Heat black frying pan to 500 F. Season duck breast with salt &
pepper. Brown on both sides, skin side down first. When you flip
it, add the butter. After about 4 minutes on a side, turn out the
duck to a warm plate. Melt glaze in pan. Deglaze with cognac and
liqueur. Season to taste. Slice duck into sheets and nap with the
sauce. For a guest, I'd swirl in a small knob of butter, but I
didn't bother. Serve with white rice.
