Lavender Pepper Duck Breast with Raspberry Merlot Sauce

George Carlberg C.E.C., Buckhorn Exchange

Raspberry/Merlot Sauce
3 cups cold water
1 qt. fresh raspberries
2 to 3 tbls. corn starch
1 tbls. chicken bouillon
1 cup sugar
1/2 cup cold water
1/2 cup dark rum
2 tbls. Creme De Cassis
1 cup Colorado Merlot

Combine raspberries and water in heavy sauce pan and bring to boil. Reduce heat and simmer for 5
minutes. Add chicken bouillon and sugar stirring until sugar dissolves and continue to simmer. Add Merlot
and rum and continue to simmer until reduced by 1/4. Combine cornstarch with 1/2 cup cold water and add
to sauce. Bring sauce back to a boil and simmer for 5 minutes and remove from heat. Stir in Creme de
Cassis. Force sauce through a double mesh strainer.

Lavender Pepper Rub
2 tbls. Tellicherry black peppercorns
2 tbls. sea salt
2 tbls. fennel seeds

Combine all ingredients in a blender and process until all seeds are reduced to a coarse grind.

Preparation:
1) Skin duck breasts and rub with lavender mixture 1 hour prior to cooking.
2) Grill duck breasts over hot fire until cooked as you like them (medium rare).
3) Allow to stand for 5 minutes and slice.
Serve each breast with 2 ounces of sauce.

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