Marinade

6 oz Unsulphured Molasses

12 oz Lavender Honey

3    Cinnamon Sticks

6    Whole Cloves

1 t  Black Peppercorns, Cracked

3 ea MLF Boneless, Skinless Duck Breast

Balsamic Glaze

6 oz Dried Sour Cherries

1 1/2 c  Zinfandel Wine

6    Juice Of Pomegranates

3 c  Balsamic Vinegar

1 1/2 c  Clover Honey

Pears

6 c  Zinfandel Wine

1 c  Sugar

6    Seckel Pears, Peeled, Cored Figs

6    Fresh Figs, Halved

Extra Virgin Olive Oil

Black Peppercorns, Cracked

Salad Greens

6 oz Assorted Baby Greens

Marinade:

Combine marinade ingredients; add duck.  Marinate, covered, in

refrigerator 12 hours.  At service, remove duck from marinade.  Sear

skin side down 5 minutes.  Turn and finish cooking until desired

doneness has been reached; thinly slice.  Serve hot.

Balsamic Glaze:

Combine cherries, wine and juice; soak 1 hour.  Add vinegar and honey. Over low heat, reduce by half.  Keep warm.

Pears:

Combine ingredients. Over medium heat, poach pears 20 minutes or until tender.  At service, remove pears from liquid.

Figs:

Coat figs with oil and peppercorns.  Grill, cut side down, 2 minutes or until soft.

To Serve:

Arrange greens, pear, figs and sliced duck on plate.  Drizzle duck with balsamic glaze.

Broussard’s Louisiana Bouillabaisse

Broth

½ Lb. Carrots, Chopped
½ Cup Tomato Paste
½ Lb. Celery Ribs, Chopped
1 Gallon Shrimp or Fish Stock
½ Lb. Onions, Chopped
2 Cups Chopped Tomatoes
½ Fennel
1/8 Oz. Saffron
½ Green Peppers, Chopped
Salt to Taste
½ Cup Olive Oil
White Pepper to Taste
1 Tbsp. Cup Chopped Garlic
3 Bay Leaves
¼ Cup Chopped Shallots

Peel and split the Carrots and Slice them Diagonally; Slice the Celery the same way. Also Cut the Onions, Fennel and Green Peppers in a Similar Fashion.
In a Suitable Stock Pot, Heat the Olive Oil, Sauté the Carrots, Celery and Fennel until half-cooked. Add the Onions, Peppers, Garlic and Shallots.
When the mixture is thoroughly heated, stir in the Tomato Paste and Cook for 10 minutes, Stirring regularly. Then add the Stock, preferably lukewarm. Add the Tomatoes, Crushing and Draining by hand as you go. Then add the Saffron, already “steeped” in Hot water, Salt and Pepper, and Bay Leaves. Bring to a Full Boil, Remove from Heat, Cool and Chill.

Bouillabaisse Seafood Ingredients (Serves 6)

1 Lb. Peeled, Deveined, Raw Shrimp
½ Lb. Fresh Fish, Trout, Pompano
1 Cup Raw Oysters Etc., Cut into 1 Inch Cubes
½ Lb. Lump Crabmeat
½ Lb. Raw Scallops
½ Lb. Peeled Crawfish Tail Meat
18 Fresh Mussels

When ready to Complete and Serve the Bouillabaisse, Heat the Broth in a Soup Pot to a Boil. Add the Shrimp, Oysters, Crabmeat, Crawfish, Fish, Scallops and Mussels. Bring Back to a Simmer and Cook for Only about 5 Minutes, or just enough time for the seafood to be Cooked but not Overdone. Serve.

In a bowl, mix the crab meat, mayonnaise, scallion, Worcestershire sauce, mustard, hot pepper sauce and 1/4 cup of the breadcrumbs. Blend gently and carefully. Season with the salt, black pepper and cayenne. Mix in the egg. Form the crab mixture into either 1/8- or 1/4-cup-sized flat cakes, depending on your taste. Dredge the cakes in the remaining breadcrumbs, pressing to make the crumbs stick. Transfer the cakes to a baking sheet lined with waxed paper. Cover and refrigerate for 1 to 4 hours.

Heat the oil in a cast-iron (or other heavy) skillet over medium heat. Add a few crab cakes at a time to the skillet and cook until golden brown, about 2 minutes per side. Drain the cakes on paper towels. Prepare to devour.

Makes 12 to 24 crab cakes, depending on the size.

For sauce ideas try:

• Basil Aioli
• Cilantro-Lime Tartar Sauce
• Cucumber Tartar Sauce
• Red Chili Mayonnaise
• Chipotle Mayonnaise
• Mustard Mayonnaise