sorry guys for not posting this last night...
8 skinless duck breasts (Breasts from 4 birds)
1/2 cup olive oil
1/2 stick butter
Cajun Poultry seasoning (Dis N Dat Poultry)
-you can use a little salt, pepper, cayenne, garlic powder, thyme, and coriander...
1 pint heavy cream
1 cup Amaretto (use a little less or a little more depending on your taste...)
1 stick unsalted butter, chipped
1 lb. fettucini noodles(Do not over cook duck breasts! cook them hot and fast-almost blackening them so they get a nice crust, then add them back to the sauce right at the end to warm for plating.)
Wash duck breasts and pat dry with paper towels, season with poultry seasoning. In a 6 quart pasta pot, heat water to boil pasta. when water is rolling boil, add pasta and cook 12 minutes. When you add the pasta to the water,start on the ducks. Pasta will be done before the sauce is finished, drain in colander and keep warm. In a large pan, heat olive oil over med.-high heat, add 1/2 stick of butter. When butter melts, add duck breasts and pan fry 1 minute each side-oil should almost be smoking; get it hot. when done remove from pan and keep warm and covered. (You can add a little finely diced onion if you like and saute until clear) add Amaretto and deglaze pan. lower fire to med., add cream and reduce until it thickens slightly. lower fire to med. low, then add chipped butter a few pats at a time until all is incorporated-stirring constantly to keep butter from breaking. Add duck breasts back to sauce to reheat and bring to temp., check salt and pepper...let duck heat for a couple minutes then serve over heaping mound of pasta and 2 duck breasts...
serve with a side salad and fresh hot french bread...we would have opened a bottle of wine-but the boys were at the fire station. Grab a good bottle and enjoy!
I'll post pics when my cousin sends them to me. Sorry but I forgot to grab my camera.