Mocha Crusted Duck Breast with Orange Bourbon Sauce

2 cups panko (Japanese bread crumbs) or bread crumbs
2 tablespoons chocolate macadamia coffee grounds
1 tablespoon coarse ground black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/4 teaspoon salt
4 (6 oz size) duck breasts
Salt and pepper to taste
Flour for dredging
2 eggs
1 tablespoon water
1 tablespoon olive oil
Orange Bourbon Sauce
Orange twists for garnish
Maraschino cherries for garnish
Chives for garnish

Orange Bourbon Sauce:
1 tablespoon butter
1 large shallot, minced
6 parsley stems
10 black peppercorns
1 bay leaf
6 whole cloves
1 stick cinnamon
1/2 cup bourbon
2 cups orange juice
2 cups beef demi-glace (or use a prepared instant mix, available at grocery stores)
1 tablespoon Dijon-style mustard
Salt, pepper, and sugar to taste

1. Preheat electric oven to 400°F.
2. In a shallow dish, combine panko, coffee, pepper, garlic powder, onion powder, and the 1/4 teaspoon salt.
3. Pat the duck breasts with paper towels to dry; season with salt and pepper.
4. Lightly dredge duck breasts with flour.
5. Beat eggs with water, dip duck breasts in eggs, then coat with the panko mixture.
6. Heat olive oil in a sauté pan; sear duck breasts until light golden brown.
7. Place duck breasts, skin-side up, on a baking sheet and place in oven to finish cooking; 6 to 8 minutes for rare, 8 to 12 minutes for medium, 12 to 15 minutes for well done.
8. Remove from oven let stand for 5 minutes; slice diagonally.
9. To serve, spoon Orange Bourbon Sauce onto serving plates and place slices of duck on top of sauce.
10. Garnish with orange twists, maraschino cherries, and chives.

Makes 4 servings.

Orange Bourbon Sauce:

1. In a saucepot, heat butter and sauté shallots, parsley stems, peppercorns, bay leaf, cloves, and cinnamon stick for 4 to 5 minutes, or until shallots are lightly browned.
2. Add bourbon; cook on high heat until liquid is almost evaporated.
3. Add orange juice and bring to a boil; lower heat and simmer until reduced by half.
4. Add beef demi glace and mustard; mix well.
5. Simmer for 10 more minutes.
6. Add salt, pepper, and sugar to taste; strain.

Makes about 3 cups.