For this recipe, I use or Muscovy ducks, a Brazilian race, which is known for its incredible flavor and thin, or the hunting of wild ducks. Moulard as other races or Beijing would do well, but be aware that the main difference between these cover types of ducks, the fat under the skin. For each type of duck, cooked properly, you want the fat under the skin of the breast in a baking temperature and time that makes the skin brown perfectly, if all excess fat away made. For all races, guests easy duck breast, the skin so that the skin is pierced (free grease removal), not in the flesh of the breast. You need a sharp knife. Results of chest at 45 degrees. Angle so that you end up with a diamond pattern on the skin of the chest. To prepare duck for cooking, guests and season with salt and pepper on both sides. Allow duck to rest for 30 minutes. When ready to serve, not butter or oil to your pan – just the duck, skin side from the pan and simmer on low to moderate heat. This makes the fat, pour off. You want to adjust your heat and your time in the kitchen of the skin side so that the majority of fat is high time, your skin is browned well made. 6 chicken breasts, breasts or 3 Drake (from Moulard, Muscovy), each portion Apt 8 ounces uncooked. Corn PancakesCorn crepes 4 cups corn kernels (about 4 ears) Salt white pepper 1 ½ cups flour 4 eggs 1 ½ cups milk 3 tablespoons melted butter Nutmeg (few pinches) 4 tablespoons chopped chives Olive oil Oil in a skillet over medium heat. Add corn, salt and pepper and cover, cooking about 3-4 minutes and threw in a couple of times. Process in blender and chill. After cooling season, flour, eggs, milk, butter and nutmeg. Stir until smooth. Fold in chopped chives. Refrigerate for at least 3 hours. Prepare crepes with olive oil Non-Stick PRO SOP Cool and set aside. In service, Take 3 crepes and heat gently. Fold into triangles. 2 cups Pinot Noir from Burgundy or good 3.1 C chopped shallots 1 cup sliced dried cherries 2 cups duck demi-glace, 4 cups (thin) has duck demi-glace or 2 cups (more is ok as a work of Gourmet) 1 teaspoon chopped sage A pinch of chopped thyme 1.3 tsp balsamic vinegar Salt Pepper Simmer the wine with shallots, cherries and duck sauce reduced back to 2 cups. For the service to get 2 ounces of sauce (boil with cherries) and throw in sage, thyme and balsamic vinegar together and heat through. Season with salt and pepper to taste and serve. Service < Pre-oven 375F. Fleur de Sel (sea salt layer collected, if you have it) Sear duck as above. Once the skin is browned and fat is rendered, “Kiss” flesh side about 1 minute in the oven. Remove from oven when still a good piece of duck breast easy “spring” in the handle – you do not want to go beyond the half (I prefer medium rare). Remove the duck from the cooking / baking pan and cover loosely with foil, shiny on one side. Meanwhile, heat the crepes in a with a touch of olive oil, fold into triangles, fried, and overlapping hill in the middle of the plate. They also want some coarsely chopped Rainbow Chard, caramelized sugar, add bitterness, and color on the plate (use organic if possible – will fry more natural sugar). Duck, cut into thin slices and arrange them on both sides of the crepe, drizzle with hot sauce (including cherries), and then a few crystals of fleur de sel for the meat (if you have it).