Ingredients:
Date Marinade (Make this first):
- 3 tablespoons Bourbon
- 2 tablespoons orange juice concentrate
- 1 cup chicken broth
- 10 dried dates, pitted
Duck Breast Marinade:
- 1 cup light brown sugar
- 1/2 cup each: dark molasses, honey, maple syrup and orange juice concentrate
- 1/2 cup Bourbon
- 2 tablespoons unsalted butter
Duck Breasts:
- 4 whole duck breasts, boned and halved
Date Sauce:
- 1 cup raspberry vinegar
- 2 tablespoons minced shallots
- 8 tablespoons unsalted butter
- 1/2 cup Bourbon
- 2 cups whipping cream
- Salt
- Cracked black pepper
- Clarified butter
1) Combine all Date Marinade ingredients, blend. Let stand 3 hours or chill overnight.
2) Combine all Duck Breast Marinade ingredients in a medium saucepan, simmer until melted. Cool. Add duck breasts. Let stand 3 hours or chill overnight.
3) Combine all Date Sauce ingredients to Date Marinade, blend. Simmer uncovered on low heat about 20 minutes until dates are tendered and liquid is absorbed. Transfer mixture to food processor. Process into puree. Boil whipping cream, reduce by half, blend into puree. Keep mixture warm.
4) Remove breasts from marinade, drain. Season breasts with salt and cracked black pepper. SautŽ breasts in heavy frying pan with about 6 tablespoons clarified butter. Fry about 3-4 minutes on skin side; same on meat side for medium rare. Glaze breasts 1 minute under broiler. Cut into thin slices. Arrange slices over warm sauce on plate.
(Source: Evan William's Bourbon Whiskey)
