Drambuie Duck

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

1. Place the Duck breast between two pieces of plastic and pound it out thinly using a rolling pin.  Repeat with remaining breasts.
2. Cut the larger flattened out breasts in half until they are all approximately the same size pre- pounding.
3. Season your dredging flour with salt, pepper and chopped fresh thyme.  Dredge the breasts through the flour.
4. 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.
5. 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.
6. 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.
7. 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.