Barbarie Duck with Huckleberry Liqueur 1 sm Barbarie duck breast,
S&p
1 ts Sweet butter
1 oz Cognac
1 oz Huckleberry liqueur (Rene Schmidt's Myrtille)
1 ts Meat glaze
S&p
Heat black frying pan to 500. Season duck breast with s&p. 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. Serve with white rice Barbarie Duck with Huckleberry Liqueur printer friendly version located here. Click Back to return. |