Bacon Wrapped Duck Breast w/ Jack Daniels Cherry Sauce served w/ Kickin’ Collard Greens and Wild Rice

Ingredients for Duck
1. Wild Duck Breast
2. 1 tbl. of Sea Salt
3. 1 tbl. of Roasted Garlic Pepper
4. 2 Slices of Bacon

Season the duck with the sea salt and roasted garlic pepper on both sides. Sear in sauté pan on both sides evenly to lock in the juices. Wrap bacon strips around duck and put into oven for about 5 to 7 minutes on 350.

Ingredients for Collard Greens

1. 1 tablespoon olive oil
2. 3 slices bacon
3. 1 large onion, chopped
4. 2 cloves garlic, minced
5. 1 teaspoon salt
6. 1 teaspoon pepper
7. 3 cups chicken broth
8. 1 pinch red pepper flakes
9. 1 pound fresh collard greens, cut into 2-inch pieces

Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Ingredients for Jack Daniels Cherry Sauce
1. Pint of Jack Daniels
2. 1 cup of Sugar
3. ½ cup of fresh or dried cherries

Heat up Jack Daniels and reduce to about ¼ left in pan. Add cherries and sugar next until it gets to desired thickness. Add more sugar if not sweet enough.