
Serves 4
Preparation 30 min, cooking time 1 hr
Ingredients
- 8 medium duck breasts, skinned, boneless (chicken can be substituted)
- ½ cup flour – (125ml)
- ½ teaspoon salt – (2.5ml)
- ½ teaspoon pepper – (2.5ml)
- 1 teaspoon freshly chopped thyme ( 5ml)
- ¼ cup butter – (60ml)
- 3 garlic cloves, crushed
- 2 cups chicken stock –(500ml)
- 6 shallots chopped
- 1-cup cream – (250ml)
- 2 tablespoons Drambuie liqueur – (30ml)
- 2 teaspoons chopped parsley – (20ml)
Directions
- Place the Duck breast between two pieces of plastic and pound it out thinly using a rolling pin. Repeat with remaining breasts.
- Cut the larger flattened out breasts in half until they are all approximately the same size pre- pounding.
- Season your dredging flour with salt, pepper and chopped fresh thyme. Dredge the breasts through the flour.
- Heat a skillet and add melt butter. Sauté the duck breasts until browned. This may have to be done 1 or 2 at a time depending on the size of the skillet. When they are all browned, set them on a plate until later.
- In the same skillet add 1-2 tablespoons of butter needs to be left in skillet. Add garlic to pan and sauté for 2 minutes. Add chicken stock. Bring to a boil and return breasts back to frying pan and cover, simmering softly on low heat, for 30-40 minutes.
- The breasts should become soft to the touch. Transfer the duck from the pans and cover with foil. Add shallots to the pan, cooking to attain translucency, for about 5 minutes.
- Add in cream, Drambuie and parsley, then let simmer for 5 minutes. The mixture should reduce and thicken. Return the breasts to pans and coat them in sauce by stirring.