Instructions: Season the duck breasts liberally with salt and pepper. Heat 2 tablespoons of the oil over high heat in a large skillet and sear breasts quickly on both sides, but not past rare. Remove duck and set aside.

Add remaining oil and onions. Reduce heat to low and cook onions for 4 to 5 minutes. Add brown sugar and stir to coat. Cook until sugar has melted and has coated the onions, about 3 to 4 minutes more. Add remaining ingredients and simmer until liquid is reduced to about 1/4 cup.

Return duck breasts to the pan, cover pan and heat duck breasts to medium-rare. Remove duck and slice thinly at a diagonal. Serve with cooked onions and peppers.

This recipe yields 4 servings.

Comments: I recommend enjoying this recipe with a full chilled tankard of your favorite foaming ambrosia. You may also try thinly slicing the cooked duck breasts and piling it onto a Kaiser roll with some of the onions and a little mayonnaise.

Description: "Hows that for an attention grabber? Well-seasoned duck breasts simmered in beer with sweet onions and garlic - oh my!"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.