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Barbarie Duck with Huckleberry Liqueur

1 sm Barbarie duck breast,
1 ts Sweet butter
1 oz Cognac
1 oz Huckleberry liqueur (Rene Schmidt's Myrtille)
1 ts Meat glaze

Heat black frying pan to 500. Season duck breast with s&p. Brown on both sides, skin side down first. When you flip it, add the butter. After about 4 minutes on a side, turn out the duck to a warm plate. Melt glaze in pan. Deglaze with cognac and liqueur. Season to taste. Slice duck into sheets and nap with the sauce. Serve with white rice

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