Recipe of the Month

by Duane Radford

Duck à la Bourbon

Duck à la Bourbon
● 1 cup chicken stock
● 4 duck breasts (skinless)
● 1 small shallot, sliced lengthwise
● salt and pepper
● duck fat for cooking
● 1-ounce bourbon whiskey
● 2 tablespoons honey
● 1/4 cup orange juice
● pat of butter (optional)
● orange zest for serving  

Cheesy Baked Mash Potatoes
● 3-4 potatoes
● 2-3 tablespoons of butter
● Parmesan cheese
● 1/4 teaspoon salt & pepper (each)
● 1/2 cup of half & half or milk 

Duck à la Bourbon is a commemorative recipe adapted from the iconic “Duck à l ’orange” recipe that’s been around forever and that celebrates the launch of a brand of bourbon whiskey. While the original recipe is for roast duck, this adaptation features duck breasts. Anti-Trump cooks can opt for Canadian Rye Whiskey instead of bourbon.
 
Duck à la Bourbon
1. Pour the chicken stock into a sauce pan and add the sliced shallot. Turn the heat to high and let the stock boil. Reduce to 1/4 cup and reserve the reduced stock until needed.
2. While the stock is being reduced, wash the duck breasts under cold water and pat them dry with a paper towel. Season with salt and pepper (to taste) just before cooking. Add a dollop of duck fat to a skillet and sear the breasts, on both sides, for a couple of minutes. Continue cooking the breasts for several minutes, only, until done. Put the breasts on a platter to set up.
3. Turn the burner under the skillet off and pour in the bourbon, scraping up the leavings on the bottom of the skillet. Let the alcohol boil off for a brief moment, then turn the burner back on. Add the honey and orange juice. The liquids will come to a boil and the sugars will create big bubbles. Once the sauce darkens and caramelizes into a light brown colour, stir in the reserved 1/4 cup of chicken stock. Simmer until the sauce just barely coats the back of the spoon. Swirl in a pat of butter to finish the sauce. Serve the sauce over the duck breasts and sprinkle with orange zest to garnish. (Note: This makes about 1/3 cup of rich sauce. If you desire more, double the sauce recipe.)

There are many side dishes that go well with duck, mainly because the flavour of duck pairs well with everything from citrus to savoury and anything in between. I used a simple side dish of cheesy baked mashed potatoes.

Cheesy Baked Mash Potatoes
1. Wash the potatoes and quarter them before adding to a pot of salted water. You could also boil them in chicken broth to boost their flavour. Boil them for 20 minutes. Drain the potatoes and leave them in the pot. Add the butter first (let it melt) and finally add half & half or milk. Mash the potatoes.
2. Spoon the potatoes into a casserole, top with Parmesan cheese, and pepper to taste and bake at 350 F for ~45 minutes until browned on top.
3. Serve with the duck breasts and some berry jam as a garnish.

Pair with an amber, brown ale, a porter or a red wine, for example Baco Noir.