This is a great sit-down starter for a duck or goose stir-fry.
- 2 duck breasts (or goose), skinless
- Salt and black pepper, to taste
- Canola oil
- 1/4 cup fresh dill, minced
- 1 clove garlic, minced
- 1/3 cup bourbon
- Chill duck in freezer until firm (to make slicing easier).
- Slice across grain as thinly as possible. Season with salt and pepper.
- Heat oil in skillet until very hot. Sear breasts. Add dill and garlic. Deglaze pan with bourbon.
- Serve with crusty French bread.