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Bridgette’s Fiery Amaretto Duck

4 Duck Breasts, Pounded Flat

1/2 Cup Flour

1/2 Teaspoon Salt, Granulated Garlic, and Ground Black Pepper

1/4 Teaspoon Cayenne Pepper

1/4 Cup Vegetable Oil

1/4 Cup Amaretto Liquor

1/4 Cup Kikkoman Soy Sauce

1 Tablespoon Brown Sugar

 

Rice Blend –

1 1/2 Cup Uncle Bens Rice

3 Tablespoons Vegetable Oil

1 Garlic Clove Minced

1/2 Cup Chopped Onion

1/2 Cup Chopped Celery

1/2 Cup Chopped Mushrooms

Pinch of Salt, Pepper, and Granulated Garlic

1/4 Cup Pecans (Optional)

 

1. Start the rice first.  Sauté garlic, onion, celery, and mushroom in vegetable oil over medium HIGH heat until slightly browned.

2. Add salt, black pepper, and granulated garlic to the vegetables and stir in.  Add rice, pecans and stir to coat.

3. Add 3 cups of water and bring to boil, cover  and turn off heat.  DO NOT LIFT THE LID.  Rice will be properly cooked in 30-45 minutes.

4. Mix the flour with the salt, granulated garlic, black pepper, and cayenne pepper.

5. Slice pounded duck breasts into 1” pieces,  then coat with the seasoned flour mix.

6. In a large heavy bottomed skillet add the vegetable oil over HIGH heat.  Once the oil is HOT add the duck breasts.

7. Continually stir over HIGH heat until traces of moisture and juices come to the surface of the duck breast. 

8. Once moisture appears on the surface of the breasts, lower heat to Medium-High and add brown sugar, soy sauce, and Amaretto all at once.

9. Cook the duck breasts and additional 2-3 minutes or until a pan sauce forms.

10. Remove from heat immediately and serve with pecan rice. ENJOY!!