Seared Duck with Bourbon & Dill


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


  1. Chill duck in freezer until firm (to make slicing easier).
  2. Slice across grain as thinly as possible. Season with salt and pepper.
  3. Heat oil in skillet until very hot. Sear breasts. Add dill and garlic. Deglaze pan with bourbon.
  4. Serve with crusty French bread.