Title: Muscovy Duck with Burgundy And Cranberry Sauce
Categories: Garden1
Yield: 1 servings

2 Muscovy duck breast halves;
-skin intact
4 Garlic cloves; minced
1 tb Cracked black pepper
Salt to taste
2 tb Olive oil
=== FOR MARINADE ===
2 c Burgundy wine
2 tb Worcestershire sauce
4 Fresh rosemary sprigs
1/2 md Onion; diced
2 Garlic cloves; minced
Black pepper
=== FOR SAUCE ===
3/4 c Cranberries; fresh or frozen
2 tb Honey
1/4 c Chilled butter; cut 4 pieces
Salt and pepper; to taste

In a large bowl, combine marinade ingredients. Add duck breasts, cover and
refrigerate for 6 to 8 hours. Turn duck 2 to 3 times while marinating.
Remove duck breasts and pour marinade through strainer into sauce pan.
Bring to a boil, reduce heat to medium and reduce liquid to about 1/2 cup.
Pat breasts dry with paper towels. Season with salt, cracked black pepper,
and garlic. Heat oil in skillet and place breast skin-side down in hot oil.
Cook for 4 to 6 minutes or until skin is browned and just a bit crispy.
Flip over and cook other side about 4 to 5 minutes or until medium-rare.
Transfer to cutting board and let stand for a few minutes to firm up before
slicing. To make sauce, add cranberries and honey to marinade, and cook for
about 10 minutes more or until cranberries soften. Remove from heat and
whisk in chilled butter pieces. Season with salt and pepper. Slice duck
diagonally, spoon sauce over and serve. Serves 2.

Comments: Muscovy duck is lean and juicy and has much less fat than other
domestic ducks. It is important to remember not to overcook duck, or just
about any domestic or wild game. Most game, duck included, takes on an
unpleasant "gamey" flavor when cooked beyond medium. Rare to medium-rare is
preferable.

Recipe Source: Home & Garden TV -- Home Grown Cooking

Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com

Converted by MM_Buster v2.0l.