Grilled Duck
Boneless Duck Breast 4 each
Dijon Mustard  ¼ Cup
Mollasses   ¼ Cup
Salt    ¼ tsp
Pepper   ¼ tsp
Chopped Garlic  2 Tblsp
Fresh Thyme  4 Sprigs  
Butter   1 oz
Olive Oil   1 oz

Rinse duck breast and pat dry with towel.
Mix Dijon mustard, molasses, salt and pepper, garlic and thyme.
Baste duck with mixture and let sit 30 minutes.
Heat butter and olive oil in oven proof skillet on medium high heat
Approximately 1 minute on each side to brown.
Set in 350 dg oven, cook 15 minutes until internal temp of 160 dgs.

Chasseure Sauce
Olive Oil   1 Tblsp
Onion Diced  ¼ cup
Bell pepper Diced  ¼ Cup
Tomato Diced  ¼ Cup
Garlic Chopped  1 Tblsp
Mushroom Chopped  ¼ Cup
Red Wine   ¼ Cup
Beef Broth   1 Cup

Saute onion, bell pepper, tomato, mushroom and garlic over medium heat 1 – 2 minutes.
Add red wine and cook until almost dry. Add beef broth and bring to simmer, continue
to cook until reduced by ½.

Merliton Dressing
Butter   ½ oz  
Olive Oil   ½ oz
Merliton   2 each
(Chayote Squash) 
Garlic Clove Sliced 3 each
Honey   1 Tblsp
Molasses   1 Tblsp
S & P    to taste 
Fresh Thyme  1 sprig
Heavy Cream  ¼ Cup
Bleu Cheese  1 Tblsp
Bread Crumbs  ½ cup

Heat oil and butter in skillet on med high heat. Add merliton slices and garlic.
Sauté 1 to 2 minutes to brown slightly. Add honey, molasses, s & p and thyme.
Lower heat, add cream and simmer 3 to 4 minutes, fold in bleu cheese then bread crumbs.
Let sit 5 minutes.  Set mixture in casserole dish and bake in 350 dg oven 10 to 15 minutes.

Corn Maque Choux
Butter   1 oz
Onion Diced  ¼ Cup
Bell pepper Diced  ¼ cup
Garlic Chopped  1 Tblsp
Rotel Tomato   2 Tblsp
Corn    2 Cans  
S & P    To Taste
Heavy Cream  ½ Cup

Saute onion, bell pepper, garlic, and rotel tomato over medium heat.
Remove from skillet and set aside.
Bring skillet to high heat with 1 tblsp butter and add corn to brown slightly.
Add mixture back to corn, add cream and simmer on low heat 5 to 7 minutes.