DUCK BREASTS WITH WHISKY GLAZE

MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 40 MINUTES

2 duck breasts (about 500 g each) salt and pepper

5 whole allspice or black peppercorns 2 thyme sprigs

1 clove garlic, unpeeled

Whisky Glaze

½ cup whisky

½ cup chili sauce

¼ cup maple syrup

2 tbsp Worcestershire sauce

2 tbsp brown sugar

1 tsp ground allspice salt and pepper

Using sharp knife, score duck breasts in criss-cross fashion. Season with salt and pepper. Place duck breasts in cast-iron skillet, fat side down. Cook over mediumhigh heat, basting with cooking fat, until golden brown, about 10 minutes; turn duck breasts. Add whole allspice, thyme and garlic to skillet; cook until duck is golden brown on the bottom, 4 to 5 minutes. Transfer to plate; discard allspice, thyme and garlic.

Whisky Glaze In large saucepan, heat whisky over low heat. Remove skillet from heat. With lit match or kitchen torch, carefully ignite whisky to burn off alcohol, 30 to 45 seconds. Stir in chili sauce, maple syrup, Worcestershire sauce, sugar and allspice; cook over low heat, stirring, for 3 to 4 minutes.

Add duck breasts to pan, turning to coat well. Slice duck breasts against the grain. Spoon glaze over top.

PER SERVING about 465 cal, 42 g pro, 20 g total fat (7 g sat. fat), 29 g carb (1 g dietary fibre, 24 g sugar), 155 mg chol, 950 mg sodium, 5.5 mg iron.