Fr. Paul Seil on PM Buffalo 7/28/06

Grilled Duck Breasts

Salt and pepper each breast and place skin side down a hot grill. Cover with a brick and cook about 10 minutes.

**CAUSION DUCK FAT FLARES UP**

Turn over and move to the cooler side of the grill and finish cooking about 15 minutes. Let meat rest for 10 minutes. Slice and serve. Pour blueberry sauce over meat.

Fr. Paul’s Blueberry Sauce

1 pt. blueberries

¼ cup water

¼ cup balsamic vinegar

¾ cup red wine (any dry red or Port wine can be used)

2 Tbsp. honey

1 – 2 sage leaves, finely chopped

Put water in a saucepan on high heat. Add sage. Add berries. Stir and bring to a boil. Add liquid ingredients. Gently stir about 4 minutes; the mixture will become a light syrup. Spoon over duck, game meat or even a pound cake or ice cream.

Pound Cake with Mascarpone and Cream

Slice a one-pound all butter pound cake in half lengthwise.

8 oz. heavy cream

8 oz. mascarpone

Vanilla sugar to taste

Whip heavy cream with mixture until it just begins to thicken. Add mascarpone to bowl and beat together until thickened. Add vanilla sugar (or even a little vanilla and a little sugar) Spread thickly on pound cake and reassemble. Put in refrigerator or an hour. Slice in portions with a sharp knife. Serve with blueberry sauce.