4 mallards, split in half
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1 teaspoon brown sugar
3 tablespoons olive oil

Combine kosher salt, pepper and sugar and rub over ducks. Heat oil in a large skillet over medium-high heat and place ducks, breast side down, in skillet. Cook until browned, flip over and continue cooking until medium-rare, about another 4 minutes. For medium-rare, internal temperature at the breast is about 130 – 135 degrees. Arrange on plates and spoon sauce over.

Bourbon Butter Sauce
1/4 cup butter
1/4 cup onion, minced
2 garlic cloves, minced
2 teaspoons fresh rosemary leaves, minced
3 tablespoons bourbon
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
pinch brown sugar
dash Tabasco

Melt butter in a medium skillet over medium heat. Add onion, garlic and rosemary and cook until onions are translucent. Remove pan from heat and away from any flames. Stir in remaining ingredients. Return to heat and simmer for 4 – 5 minutes.