3 C extra Virgin Olive Oil
1 C Red Wine Vinegar
2 T Dried Tarragon
2 T Minced Garlic
Salt & Pepper to taste

Mix all ingredients for the marinade, whisk together and set aside. Clean the skin off of the duck breasts and discard. Pound the breasts lightly then place them in the marinade and allow marinading for about 3-5 hours.

Place the blackberries and sugar in a small magnalite pot and simmer for about 20 minutes. Strain the mixture through a fine mesh siv to eliminate the seeds and pulp. Return the mixture to the stove and reduce to desired thickness then set aside. Grill the two duck breasts and allow cooking to a medium internal temperature, about 2-2 ½ minutes on each side depending on thickness. When cooked slice the breasts and then fan them out on your favorite serving dish and top lightly with blackberry glaze.
Serves 2

Marinated Duck Breast w/Creole Honey Mustard Sauce

2 Duck Breasts
1 C Creole Mustard
¼ C Honey
All Purpose Seasoning

Clean the skin off of the duck breasts and discard. Pound the breasts lightly and season with favorite all purpose seasoning.  Allow the duck breast to marinate in the seasoning for at least a couple of hours. Mix the Creole mustard and honey in a mixing bowl and let stand for about an hour to allow the flavors to come together. Grill the two duck breasts and cook to a medium internal temperature, about 2-2 ½ minutes on each side depending on thickness. When cooked, slice the breasts and then fan them out on your favorite serving dish and top lightly with Creole honey mustard sauce.