Muscovy Duck With Burgundy And Cranberry Sauce

Unfortunately, discernment is an area where most Christians stumble. They exhibit little ability to measure the things they are taught against the infallible standard of God's Word, and they unwittingly engage in all kinds of unbiblical decision-making and behavior. In short, they are not armed to take a decidedly biblical stand against the onslaught of unbiblical thinking and attitudes that face them throughout their day.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
		Garden1	1	Servings

INGREDIENTS

2		Muscovy duck breast halves
		skin intact
4		Garlic cloves, minced
1	T	Cracked black pepper
		Salt to taste
2	T	Olive oil
		=== FOR MARINADE ===
2	c	Burgundy wine
2	T	Worcestershire sauce
4		Fresh rosemary sprigs
1/2		Onion, diced
2		Garlic cloves, minced
		Black pepper
		=== FOR SAUCE ===
3/4	c	Cranberries, fresh or frozen
2	T	Honey
1/4	c	Chilled butter, cut 4 pieces
		Salt and pepper, to taste

INSTRUCTIONS

In a large bowl, combine marinade ingredients. Add duck breasts,  cover
and refrigerate for 6 to 8 hours. Turn duck 2 to 3 times while
marinating. Remove duck breasts and pour marinade through strainer
into sauce pan. Bring to a boil, reduce heat to medium and reduce
liquid to about 1/2 cup. Pat breasts dry with paper towels. Season
with salt, cracked black pepper, and garlic. Heat oil in skillet and
place breast skin-side down in hot oil. Cook for 4 to 6 minutes or
until skin is browned and just a bit crispy. Flip over and cook other
side about 4 to 5 minutes or until medium-rare. Transfer to cutting
board and let stand for a few minutes to firm up before slicing. To
make sauce, add cranberries and honey to marinade, and cook for about
10 minutes more or until cranberries soften. Remove from heat and
whisk in chilled butter pieces. Season with salt and pepper. Slice
duck diagonally, spoon sauce over and serve. Serves 2.  Comments:
Muscovy duck is lean and juicy and has much less fat than  other
domestic ducks. It is important to remember not to overcook  duck, or
just about any domestic or wild game. Most game, duck  included, takes
on an unpleasant "gamey" flavor when cooked beyond  medium. Rare to
medium-rare is preferable.  Recipe Source: Home & Garden TV -- Home
Grown Cooking  Formatted for MasterCook by Nancy Berry -
[email protected]  Converted by MM_Buster v2.0l.

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