Duck with Bourbon Cream Sauce

Don’t worry about getting a little goofy (or goofier) from eating this delicious duck. The alcohol burns off during the cooking process. This recipe is also delicious with venison, goose, pork, beef and pheasant.
CAUTION: When you add bourbon to the pan, it may ignite! Slowly pour the bourbon into the pan without sticking your big head over the pan. Wait a few minutes for the alcohol to burn off.

Duck with Bourbon Cream Sauce


  • 6 – 8 duck breast halves skin intact or removed
  • salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1/4 cup red onion diced
  • 1 tablespoon brown sugar
  • 1/2 cup beef or chicken broth
  • 1/4 cup bourbon
  • 1/3 cup heavy whipping cream


  • Liberally season duck breasts with salt and pepper. Heat oil and butter in a large skillet over medium-high heat. Add breasts, skin side down and cook until seared to medium brown, about 3 minutes. Flip breasts over and cook other side for 2 minutes more. Remove breasts and transfer to a plate lined with paper towels. Add garlic, onion and brown sugar to the pan. Stir to blend and cook while stirring for 3 to 4 minutes. Stir in beef broth and reduce liquid by one-half. Add bourbon very carefully (see CAUTION above) and cook for 2 minutes more. Add cream and cook until sauce is thickened. Return duck breasts to the pan to warm, but do not cook past medium-rare. Remove breasts, slice diagonally into 1/4-inch slices and spoon sauce over.

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