MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Barbary Duck with Huckleberry Liqueur
 Categories: Duck, Alcohol, Fruit
      Yield: 1 Serving
 
      6 oz Barbary duck breast
           Salt & pepper
      1 ts Sweet butter
      1 oz Cognac
      1 oz Huckleberry liqueur
           -(Rene Schmidt's Myrtille)
      1 ts Meat glaze
           Salt & pepper
 
  Heat black frying pan to 500 F. Season duck breast with salt &
  pepper. Brown on both sides, skin side down first. When you flip
  it, add the butter. After about 4 minutes on a side, turn out the
  duck to a warm plate. Melt glaze in pan. Deglaze with cognac and
  liqueur. Season to taste. Slice duck into sheets and nap with the
  sauce. For a guest, I'd swirl in a small knob of butter, but I
  didn't bother. Serve with white rice.

  From: Michael Loo
  Date: 21 Dec 96
 
MMMMM