Dixie Duck with Bing Cherry Bang Bang Sauce from Chef William Wells

Yields 10 servings


5, 6 oz maple leaf duck breasts
1/2 tsp kosher salt
1/2 tsp cracked black pepper
1 tbl olive oil


  • Remove skin. Set aside and reserve for duck cracklins for garnish.
  • Rub duck breast with olive oil, salt, cracked black pepper.
  • Heat saute pan over medium heat and sear duck breast on both sides.
  • Finish in a pre-heated 400 degree oven.
  • Baste breast with bing cherry cane sryup glaze to get a lacqeur finish.

Bing Cherry Cane Syrup Glaze


1/2 cup bing cherry juice
1/4 cup Steen's cane syrup
2 tbl butter

PROCEDURE: In a sauce pot, add all ingredents, bring to a boil and reduce by half.