This rich, smoky and spicy bourbon-infused blend by over-the-fire cooking expert Derek Wolf redefines traditional prime rib rubs with innovative flavor notes of mushroom, butter, worcheshire, and even seaweed.
Bourbon Prime Seasoning
Chopped Scallions & Sesame Seeds
Black Cherry Jelly
Buffalo Trace Bourbon
Black Garlic Sauce
Rice Wine Vinegar
Add your duck breast, fat side down, to a cold cast iron skillet. Place the skillet over the fire and press firmly on each duck so that the fat sears evenly. Let the duck simmer fat side down for 12-15 minutes over medium heat until the fat is golden brown.
Flip the duck breast over to the flesh side and cook for 1-2 minutes until the internal temperature is 135F for medium rare. Pull the duck off and let it rest for 5-7 minutes.
Return the skillet to heat and deglaze the skillet with your Buffalo Trace Bourbon. Let simmer for 1 minute, then add the rest of the ingredients for the Bourbon Cherry Sauce. Let the sauce simmer until thickened (about 6-8 minutes). Make sure to stir frequently. Once the sauce is done, pull it off and let cool.
Slice your duck breast and top with the Bourbon Cherry Sauce. Top with sesame seeds and chopped scallions for garnish. Serve & enjoy!