Duck a la Eden

Duck a la Eden

Featuring New World Distillery’s Cherry Blossom Liqueur

It is a longstanding joke between my husband and me about Maine Duck!  My husband LOVES duck.  On a trip to Maine, we encountered an intimate and amazing little restaurant that happened to have a special on the menu.  It was duck with blueberries!  The server said we don’t have Duck a l’orange we have Maine DUCK…In that quintessential Maine accent with a bit of attitude and humor!  Being that we probably had a bit too many pre-dinner cocktails, we were in hysterics and obviously, my husband opted for the Maine Duck with blueberries!  It was DIVINE and a lifelong joke.

About 15 years later, my husband and I finally had the opportunity to cook our own duck breast!  Hoping to recapture a bit of our nostalgic Maine experience, but putting a local twist to things, I decided to try my hand at Duck a la Eden, using our locally crafted New World Distillery’s own Wasatch Blossom Cherry Liqueur!  Knowing that I was supporting local growers and local business, I was excited to throw some of our favorite accompaniments together and create my own Duck a la Eden! At the end of our meal, my husband was wow’d and we were both completely smitten with the final dish, with New World Distillery’s Wasatch Blossom Cherry Liqueur and our favorite ingredients!  We did purchase our duck breasts online, but this would be a fantastic dish with a pork tenderloin, as well!  I hope you enjoy it as much as we did!


 Duck a la Eden


New World Distillery

Wasatch Blossom Cherry Liqueur

(recipe by Athena Steadman of Simply Eden)


2 duck breasts

½ pound crimini mushrooms, Sliced

4 Shallots, finely chopped

6 Strips Thick Sliced Bacon, sliced into ¼ inch pieces

¾ cup New World Distillery Wasatch Blossom Cherry Liqueor

1 Tbs Rosemary, Chopped


Pre-heat oven to 350 degrees.  In an oven-proof pan, brown bacon on medium heat.  Once browned, strain bacon and set aside, leaving bacon fat in pan.  Add shallots and mushrooms to bacon fat.  Sautee until caramelized on med to medium high heat, adding half the rosemary. Salt and Pepper to taste at end of caramelizing.  Add New World Distillery Wasatch Blossom Cherry Liqueur and reduce by half.  Add to bacon and scrape pan.  The longer you reduce, the thicker the sauce.

Slice duck breasts on a crisscross pattern through fat, but not through meat.  Salt and Pepper.  On medium-low heat, add duck breasts skin-side down to pan.  Cook low and slow for 8-12 minutes, skin-side down.  Flip breasts and add Bacon, Shallot, Mushroom and Wasatch Blossom Cherry Liqueur mixture.  Cook low and slow for another 2 minutes.

Put entire pan into oven for another 6 minutes to finish cooking and reduce.  Let duck breasts site for another few minutes and then slice for serving.  Top with New World Distillery Wasatch Blossom Cherry Liqueur, bacon, mushroom and shallot mixture and serve with vegetable of your choice.

Blog and recipe written by Athena Steadman of Simply Eden.


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