OK, this recipe comes with a warning. Pay attention. Anytime you add alcohol to a hot pan, there’s going to be fire. While I know that making fire is a fun, it’s also dangerous.
8 duck breast fillets, skin on or off
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1 teaspoon brown sugar
3 tablespoons olive oil
1/4 cup butter
1/4 cup onion, minced
2 garlic cloves, minced
2 teaspoons fresh rosemary leaves, minced
1/4 cup bourbon
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
Dash of Tabasco
Combine kosher salt, pepper and sugar and rub over ducks. Heat oil in a large skillet over medium-high heat and place ducks, breast side down, in skillet. Cook until browned, turn over. Add 2 tablespoons butter, onions, garlic and rosemary to the pan and continue cooking until duck breasts are medium-rare, about another 4 minutes. Remove duck from pan and keep warm.
In a small bowl, combine bourbon, mustard and Worcestershire sauce. Remove pan from heat and add bourbon mixture. Return pan to medium-high heat and reduce liquid by one-half. Add a dash or two of Tabasco and stir in butter until melted. Remove pan from heat. Arrange ducks sliced breasts and spoon sauce over.
Hunt, Eat, Live! would like to thank Scott Leysath for his willingness to be interviewed for this blog as well as for creating this wonderful recipe. To learn more about Scott, visit HuntFishCook.