 So here in the Juicy's kitchen, I'm about to get out of the way and let Chef Sammy do his work. I see that he has some duck breast here that have been marinated and they've been brined and they're skin on. So we've got that good flavor from the duck skin. And this looks like an assortment of ducks. I see mallards, I see pintail, and soon I will see Chef Sammy. So here we got some mallard pintail. They've been brined in a high mountain brine and went ahead and breasted them out. We're marinating them in soy ginger sauce, fresh garlic, and parsley. And probably only marinating them I would say no more than a couple hours because poultry, brine's really quick and you don't want to get over sweet and over salty. So after an hour and a half I would say I'm gonna go ahead and put them on this on a really high heat flat top here. Because what I want to do is I want to render out some of that duck fat and get that skin really nice and crispy. And you always go skin down first because you want to protect that breast meat. And then we're gonna go straight to the charbroiler. So then we're just gonna let those crisp up even more. All right so now for to accompany the duck we're gonna do a simple brown rice quinoa cabbage mixed salad. And we're going to have here's just a pre-made quinoa and brown rice mix. We're gonna go ahead and toss in these coleslaw mix which is cabbage, carrots, shredded purple cabbage. Then like to add a little bit of own spice to the serrano chili. Not too much just enough to let you know it's there. Nothing goes better with Asian flair than a little bit of spice. That and the homemade Asian dressing which is rice wine vinegar, soy sauce, teriyaki, brown sugar, pineapple juice. So chow mein rice noodles. And then we're going to give that a toss around. And then this will be kind of just a nice set here. Okay so after we take the duck breast off the charbroiler we're going to pop it in a pan. Put them in a 500 degree oven for about five minutes or so. So now for our our duck marinated reduction sauce. We're going to start with a little fresh garlic. So let that get nice and toasty. You don't want to you don't want the garlic to brown too much because it'll turn bitter. It's about right. I'm going to hit it with a little little sherry wine. I'm going to let that reduce a little bit. Add some simple beef stock. A little bit of our duck marinade. A tablespoon or two of butter. That butter is a natural thickener. And that's going to be a perfect reduction. Nice glaze right over our finished duck product. All right nice duck breast here on the hot oven. And also what I'd like to do to add to this sauce is see how we've got these pan juices. That is that is a natural aju. Wow look at that. Look how beautiful that is. Nice medium rare sherry butter, pan wine, reduction sauce. All right right here. Right here it's good. Wow. Remember I want your honest opinion. Are you okay with medium rare? Yes good good. That's not steak. That's really good. No that's not steak. And people say they don't like duck right. You would think a wild duck would taste kind of gamey. If it does. At all. If it does chef Sammy at Juicies didn't cook it right.