Don?t worry about getting a little goofy (or goofier) from eating this delicious duck. The alcohol burns off during the cooking process. This recipe is also delicious with venison, goose, pork, beef and pheasant. CAUTION: When you add bourbon to the pan, it may ignite! Slowly pour the bourbon into the pan without sticking your big head over the pan. Wait a few minutes for the alcohol to burn off. 4 servings 6 ? 8 duck breast halves, skin intact or removed salt and freshly ground black pepper 1 tablespoon olive oil 2 tablespoons butter 3 cloves garlic, minced 1/4 cup red onion, diced 1 tablespoon brown sugar 1/2 cup beef or chicken broth 1/4 cup bourbon 1/3 cup heavy (whipping) cream Liberally season duck breasts with salt and pepper. Heat oil and butter in a large skillet over medium-high heat. Add breasts, skin side down and cook until seared to medium brown, about 3 minutes. Flip breasts over and cook other side for 2 minutes more. Remove breasts and transfer to a plate lined with paper towels. Add garlic, onion and brown sugar to the pan. Stir to blend and cook while stirring for 3 to 4 minutes. Stir in beef broth and reduce liquid by one-half. Add bourbon very carefully (see CAUTION above) and cook for 2 minutes more. Add cream and cook until sauce is thickened. Return duck breasts to the pan to warm, but do not cook past medium-rare. Remove breasts, slice diagonally into 1/4-inch slices and spoon sauce over. Very tasty!