Show 13- Guest Chef is Dr. Dusty May.  Dusty will be preparing Duck Breast in Red Wine Reduction Sauce.

DUCK BREAST IN RED WINE REDUCTION SAUCE

Ingredients

Duck breast sliced

Minced garlic

Beef broth (3 bouillon cubs)

Tomato paste

Burgundy wine

Whole pepper corn

Flour

Rubbing sage

Butter

If using Ring neck duck make sure you age duck in brown paper bag in refrigerator for 3-4 days. Soak duck in salt water overnight before using in this menu

Melt one stick of butter; add 1 large tablespoon of minced garlic.  Sauté duck in this mixture flip when blood starts showing, continue to flip. Do not over cook, to judge if done, take out of pan and cut into meat.

Red Wine Reduction Sauce

1 tablespoon tomato paste (overflowing)

1 cup red wine

¼ teaspoon chopped sage

1 tablespoon pepper corns

1 cup beef broth (3 beef bullion cubs)

Add tomato paste, red wine sage and peppercorns together over medium heat in a sauce.  Add beef broth to pan and bring to boil, continue stirring and then reduce heat till it thickens.  Add a small amount of flour to get thickness as desired.

Dipping Sauce, if you Flash Fry the duck

1/3 cup soy sauce

1/3 cup ketchup

1/3 cup strawberry jelly

Mix all ingredients together.