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Honesdale: Patisserie Du Jour

It’s like stepping into a European cafe’.  Jackie Lewandoski visits   Patisserie Du Jour.  Chef Branko creates a mouth-watering Long Island Duck dish.
2 – 8 oz.  Long Island Duck Breasts de-boned.
1 cup mixed berries- blueberry, blackberry, raspberry
2 tblsp.  butter
2 tblsp. sugar
1/2 cup burgundy red wine
2 oz. cognac (your choice)
1 lime
1/2 cup carmelized Vidalia onions (sautéed in 2 tbsp. of olive oil) for 4 minutes.

Pan sear duck on each side for 5 minutes.  (Rare to medium rare or to your liking)
In separate pan, add butter, berries, lime juice (to taste), and sugar and wine.  Saute’ for 4 minutes.
Add cognac.  Put on side.

Slice duck breast to your liking.  Plate it and top it with sautéed onions and berry reduction.

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