From the Kitchen of Dagar's of Austin Caterers, Inc.

Marmalade

Glace de canard

5 Pounds duck

2 to 3 tablespoonfuls of olive oil

1 Cup water

1 Tablespoonful juniper berries

1 Tablespoonful black peppercorns

2 Tablespoons clarified butter

Cranberry-Lingonberry Sauce

1 ½ Teaspoonfuls raspberry vinegar

3 Tablespoons honey sweetened wild lingonberry conserve

2 Tablespoons cranberry

2 Teaspoons whipping cream

1 ½ Teaspoons glace de canard

Fresh ground pepper

Dash of salt

Onion Marmalade

2 Medium white onions, thinly sliced

1 Cup of red wine

½ Cup of strawberry vinegar (2 cups hulled strawberry 1 ½ cup of champagne vinegar, refrigerate for 2 days. Transfer to medium saucepan and bring to boil over medium heat.)

Method:

1. For glace de canard: remove breast meat from duck in two segments. Cover and refrigerate. Cut remaining duck into large pieces. Heat oil in a large skillet over medium-high heat. Add duck pieces and brown well on all sides. Transfer to large stock pot using slotted spoon. Drain fat from skillet. Deglaze skillet with water, scraping up any browned bits, and add to the stockpot. Add juniper berries, peppercorns and enough water to cover duck. Place of medium high heat and bring to boil. Reduce heat to low and simmer until liquid is reduced to 1 cup, about 6 hours. Strain well: transfer liquid to small saucepan and cook over medium heat until l reduced to 2 tablespoonfuls. Pour into a small bowl.

2. Heat butter in a large skillet over medium heat. Add duck breast and sauté until golden but still rare, about 5 to 6 minutes. Transfer to oven- proof platter and keep warm in a 200 degree oven.

3. For sauce: discard butter from skillet. Add vinegar and deglaze. Add all remaining ingredients for sauce and cook over medium heat until reduced by ½. Set sauce aside.

4. For marmalade: combine all ingredients in medium saucepan and cool, stirring frequently, until liquid is absorbed, about 1 hour. Transfer to food processor and mix until consistency of marmalade.

5. To assemble: spoon marmalade into center of serving platter. Thinly slice duck breast and arrange over marmalade. Top with sauce and serve.