• 2 Muscovy Duck breasts trimmed of excess fat on the sides and then score the skin in a crisscross pattern and season liberally with salt and pepper
  • 12 6”-skewers


  1. Preheat oven to 400
  2. In a heavy bottomed skillet on medium heat cook the duck breasts on its skin side for 10 minutes or so, rendering the skin crispy. Place the skillet in the oven for 4 minutes to cook the duck meat to a medium rare.
  3. Remove from the oven and let rest for 5 minutes. Slice into ½” thick strips across the breast, skewer, arrange on a plate and spoon the huckleberry sauce on the side for dipping.

Huckleberry Sauce

  • 8 ounces huckleberries
  • 1 + 4 tablespoons butter
  • 1 tablespoons minced shallots
  • 1 cup red wine
  • ½ cup balsamic vinegar
  • ½ cup duck or chicken broth
  • salt and pepper to taste
  1. In a heavy bottomed sauce pan on medium heat cook the shallots in 1 tablespoon of the butter until lightly browned.
  2. Add half the huckleberries, the red wine, vinegar and broth, turn down to a simmer and reduce to 1/3 its original volume. Add the remaining huckleberries and the butter and bring to a boil and whisk until butter is melted and incorporated.


Pairs with: Acacia Syrah