To feed 2 people:

2 mallard duck breasts, skinned and deboned
1/4 cup bourbon whiskey
1 Tablespoon brown sugar
1/2 cup beef broth
1/4 cup minced red onion
3 cloves of garlic, minced
1/3 cup heavy cream
butter

You will have 4 half breasts. Salt and pepper these breasts and fry in butter in a frying pan over medium heat until the breasts are done. They will still be pink inside when they are done; you don't want to overcook duck breasts. Place on a warm plate and cover with aluminum foil to keep warm.

Add the minced onion and garlic to the frying pan and fry gently for a minute. Add the whiskey and CAREFULLY light on fire to burn off alcohol. CAREFULLY swish the pan around to keep the alcohol burning. Alcohol burns hot: you don't want to spill the burning alcohol on yourself or others. You don't want to burn your hair looking into the frying pan from above the alcohol flame. You don't want to burn your microwave above the stove top. Be careful!

Add the broth and boil down to 1/2 volume. I often boil the broth down in a separate pot in advance to save time. Add the heavy cream and boil until the desired thickness is obtained. Salt to taste.

Serve the duck breasts and the sauce is served separately in a gravy bowl. I may serve cranberries with this dish. I may serve a mixture of wild rice and white rice with this dish. I may serve some buttered cooked peas with this dish. If you like wine, drink a Cabernet Sauvignon or, even better, a red Spanish Rioja reserva wine with this dish.