Title: Barbarie Duck with Huckleberry Liqueur
Categories: Poultry
Yield: 1 Servings
| 1 | sm | Barbarie duck breast, maybe |
| 6 | | Oz? |
| | | 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. For a guest, I'd swirl in a small knob of butter,
but I didn't bother. Serve with white rice . From: Michael Loo Date: 21 Dec
96 National Cooking Echo Ä