Ingredients

4 – 6 large duck breast halves, skin on or off
3 T of olive oil
1/2 tsp sea salt
1/2 tsp WildCheff Sagebrush Outdoorsmen’s Blend
1/2 tsp fresh ground black pepper
3 T Worcestershire sauce
2 C apple cider
1 T fresh squeezed lemon juice
1/4 C of dry sherry
3 T butter
1/4 C of scallions/ green onions, shredded
1 firm tart apple (such as Macintosh or Granny Smith), cut into matchsticks

Directions

Heat olive oil in a large skillet over medium-high heat. Season both sides of duck with salt, Sagebrush Blend and pepper. Add duck to pan (skin side down first, if intact). Turn duck breast over and brown on other side, and cook until medium rare or just beyond (needs to be pink in the middle). Drizzle the Worcestershire sauce over duck. Remove duck when rare to medium-rare and keep warm. Add cider, lemon juice and sherry to pan and reduce liquid to about 1/4 C. Remove pan from heat and whisk in butter until emulsified. Slice duck, arrange on plates, spoon sauce over and top with onions and apple.

Note: It is best if you let duck breast come up to approx. room temperature for best cooking results.

Wine Selection: Riesling, Hard Cider, Beaujolais