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Seared Duck Breast with Blackberry Pan Sauce
- 2 ~ 12-16 oz. Magret Duck Breasts
- 2 shallots, peeled and diced
- 1/2 cup good blackberry jam
- 2 tsp. flour
- 1/4 cup bourbon
- 2 cups beef stock
- Pinch of crushed red pepper
- 1 Tb. fresh thyme leaves
- Salt and Pepper
Directions:View on A Spicy Perspective
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