Rinse duck breasts and pat dry. Trim excess fat and pierce skin in cross-hatch pattern. Season on both sides with salt & pepper.
Combine sugar, bourbon, mustard, soy sauce and Worchestershire sauce in a sauce pan. Heat over low heat until warm and blended.
Heat olive oil in no-stick pan on high heat until oil is shimmery. Place duck breasts skin-side-down in pan and cook for 7-8 minutes. Turn and cook additional 4-6 minutes. Shorter times result in medium-rare if duck is at room temperature.
When the duck is ready, stir the chilled butter into the sauce and allow to melt. Cut duck breasts into a dozen or so slices and arrange on warm plates. Server sauce on the side.
Originally Submitted
6/25/2011
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