1 whole duckling, cut up and boned
3 Tbsp extra virgin olive oil
3 Tbsp butter
2 large cloves garlic, minced
1 small red onion, finely chopped
2 Tbsp chicken broth
1/8 tsp cayenne pepper
4 Tbsp bourbon whiskey
1 bunch spring onions, chopped
6 whole cloves
fresh cracked pepper, to taste
1/4 cup bourbon
1 cup heavy cream
2 Tbsp all purpose flour
Melt butter with olive oil in a heavy skillet. Saute 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, cayenne 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 until 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 coffee or Earl Grey Tea.