Frank's Recipes! Bourbon Duckling

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Bourbon Duckling

1 whole duckling Cut up and boned
3 tablespoon Extra Virgin Olive oil
3 tablespoon Butter
2 Large clove garlic, minced or put through a garlic press
1 Small red onion, finely chopped
2 tablespoon Chicken broth
1/8 teaspoon cayanne pepper
4 tablespoon Bourbon whiskey
1 bunch spring onion chopped stems included about 1 inch in size
6 whole cloves
Salt
fresh cracked pepper, to taste

Sauce
1/4 c bourbon
1 c heavy cream
2 tablespoon all purpose flour

Melt butter with olive oil in a heavy skillet. Sauté; garlic and onion until onion is transparent. Remove garlic and onion from skillet with slotted spoon. Add cloves.

Brown duck on all sides. Return garlic and onion to skillet, add chicken broth, cayanne pepper, salt and pepper, and bourbon. Cover and cook over very low heat until duckling is tender and done, about 20 to 25 minutes. Add spring onions cook 2 more mins.

Remove cloves, onions, add 1/4 cup bourbon, heat til hot, add cream, 2 tbs flour, heat until thickened. Serve this with the onions on top of the duckling.

Serve this dish with a side of wild brown rice, fresh sting beans with country ham, Tall glasses of wine coolers, and for dessert, cherry cheesecake and kona coffe or Earl Grey Tea.