Berry Crumble

Berries are still plentiful and so delicious! I tried a new recipe...Berry Crumble! It is easy and great with a scoop of Vanilla Ice Cream... Store bought this time, but home made is definitely better!

Berry Crumble

Serves 10


1 1/2 lb berries (I mixed blueberries, raspberries and strawberries)
2 Tbsp sugar
3 Tbsp Tequila
2 Tbsp all purpose flour

8 oz butter, room temperature
1 1/2 cup flour
1/4 cup sugar



Heat the oven to 350F.


Mix the berries in a bowl with the Tequila and the sugar. Set aside.

Prepare the crumble: In a bowl, mix the flour, sugar and the butter. Work with your fingers until mixture  starts to clump together and all the flour is incorporated.

Butter the bottom and sides of a baking dish. Sprinkle bottom and sides with granulated sugar. Transfer the berries to the prepared baking dish and sprinkle the crumble evenly on top.

Bake for about 45 minutes, until top becomes golden and sides start to bubble.


Serve with Vanilla ice cream.

Spicy Peach Sauce

In my last post, I was telling you all about Grilled Duck Breast...and a Spicy Peach Sauce. This sauce is quite versatile and will go very well with chicken, pork or even seafood...scallops or schrimp. Don't hesitate to experiment with these new flavors!

Spicy Peach Sauce

Makes about 3 cups



4 large peaches, ripe, peeled and sliced
2 Tbsp butter
1 Tbsp brown sugar
1/2 cup Tequila (Cuervo Gold)
1/2 tsp cayenne pepper, or more...
A pinch of salt to taste
10 to 15 fresh mint leaves, chopped


Melt the butter in a large saucepan, over medium heat. Add the peaches and let cook, stirring occasionally, for about 10 to 15 minutes. When soft, but not mushy, add the tequila, the salt and the cayenne pepper. Cook for an additional 5 minutes, until the sauce thickens.
Add the fresh mint and serve warm with the grilled duck.

Grilled Honey Duck Breast

A lot of us love Duck breast, or as we call them in French, Magrets de canard. But...the traditional stove top cooking method leaves the whole house smelling like...duck fat!!!
Grilling the duck allows the skin to become really crusty, without cooking the breast in an inch of fat. And rubbed with honey, served with a peach sauce...Yummm!!!!

Grilled Honey Duck Breast

Serves 4



4 duck breasts
3 Tbsp good quality honey (i used a blueberry honey, very smooth and not overwhelming)
Salt and pepper


Score the skin of the duck breasts, two ways, making a diamond pattern. Do not go too deep as you do not want to reach the meat.

Rub the breasts with the honey, and season with salt and pepper.

Heat the grill on medium, place the duck skin side first and lower the heat to low. Cook for about 3 minutes, open. Turn the duck meat side down and raise the heat back to medium. Cook for another 3 minutes. Pivot the duck to get diamond-shape grill marks, and cook another 2 minutes. Flip one last time to skin side, making again diamond-shape grill marks and cook for another couple of minutes, until the skin gets nicely brown and crispy.

Transfer to a cutting board and let rest for 5 minutes.

Slice the breast from the short side and serve with wild rice and a Spicy peach sauce.

Bon Appetit!!!