To make the Demi-Glaze, take Veal Stock and Duck Stock, mix together and reduce by 2/3. A quart of each stock will do. When the Stock is reduced add the Huckleberries and Cherries, Salt and Pepper, a cup of Port Wine, and some Cayan Pepper. Add seasonings to your specific tastes. This process may take up to an hour so be patient. Put the Dem- Glaze aside.

Take the duck breasts and score the fat side to allow the seasonings to penetrate and also this will allow the fat to render when in the fry pan. Place the duck breasts skin side up and rub the Dry Seasoning into the fat generously. Use Coriander, Sichuan Pepper, Salt, Black Pepper, Cayan Pepper and Wild Side Seasoning, or a dry seasoning of your preference. Turn the breasts over and sprinkle with some Kosher or Sea Salt. Prepare a fry pan with Olive Oil and Sea Salt and get the pan very hot until smoking. Place the duck breasts into the pan skin side down for two minutes, then turn over and sear for two more minutes. Then, place the whole pan with the breasts into the oven at 450 degrees for 5-7 minutes depending on how rare you like your duck. I prefer very rare, so 5 minutes is plenty of time. Remove from oven and slice with the skin side up into ½ inch slices and place on plate. Get the Demi-Glaze and spoon generous portions on each side of the breast and drizzle over the top as well. Serve with your favorite veggie and potatoes.