Duck breast with blueberry sauce is a dish that impresses. The rich flavours of duck pair perfectly with the sweet and tangy sauce. This recipe is not only delicious but also visually stunning. It’s perfect for special occasions or a cosy dinner at home.
Ingredients:
- 2 duck breasts (about 6-8 ounces each)
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 1 cup fresh or frozen blueberries
- 1/2 cup red wine (such as Pinot Noir or Merlot)
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup (optional, for added sweetness)
- Fresh rosemary sprigs, for garnish
Instructions:
Prepare the duck breasts:
Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
Sear the duck:
Heat the olive oil in a large skillet over medium-high heat. Place the duck breasts skin-side down in the skillet and sear for 5-7 minutes, until the skin is golden brown and crispy. Flip the duck breasts and cook for 3-5 minutes for medium-rare, or longer for your desired doneness.
Rest the duck:
Remove the duck breasts from the skillet and let them rest for 5-10 minutes before slicing. This allows the juices to be redistributed, resulting in a more tender and flavorful duck.
Make the blueberry sauce:
While the duck is resting, add the shallot to the skillet and cook over medium heat for 1-2 minutes, until softened. Add the blueberries, red wine, balsamic vinegar, and honey or maple syrup (if using). Bring the sauce to a simmer and cook for 5-7 minutes, until the blueberries have burst and the sauce has thickened slightly.
Slice and serve:
Slice the duck breasts diagonally into 1/4-inch thick slices. Fan the slices out on a plate and spoon the blueberry sauce over the top. Garnish with fresh rosemary sprigs and serve immediately.
Tips and Variations:
- For a richer sauce, you can add a tablespoon of butter to the skillet along with the shallot.
- If you don’t have red wine, you can substitute it with chicken broth or apple juice.
- You can add other fruits to the sauce, such as raspberries or blackberries.
Duck Breast With Blueberry Sauce
Try our mouthwatering Duck Breast with Blueberry Sauce recipe! A delightful blend of savoury and sweet that will elevate your culinary skills to the next level.
Ingredients
- 2 duck breasts (about 6-8 ounces each)
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 1 cup fresh or frozen blueberries
- 1/2 cup red wine (such as Pinot Noir or Merlot)
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup (optional, for added sweetness)
- Fresh rosemary sprigs, for garnish
Instructions
- Prepare the duck breasts: Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
- Sear the duck: Heat the olive oil in a large skillet over medium-high heat. Place the duck breasts skin-side down in the skillet and sear for 5-7 minutes, until the skin is golden brown and crispy. Flip the duck breasts and cook for 3-5 minutes for medium-rare, or longer for your desired doneness.
- Rest the duck:Remove the duck breasts from the skillet and let them rest for 5-10 minutes before slicing. This allows the juices to be redistributed, resulting in a more tender and flavorful duck.
- Make the blueberry sauce:While the duck is resting, add the shallot to the skillet and cook over medium heat for 1-2 minutes, until softened. Add the blueberries, red wine, balsamic vinegar, and honey or maple syrup (if using). Bring the sauce to a simmer and cook for 5-7 minutes, until the blueberries have burst and the sauce has thickened slightly.
- Slice and serve:Slice the duck breasts diagonally into 1/4-inch thick slices. Fan the slices out on a plate and spoon the blueberry sauce over the top. Garnish with fresh rosemary sprigs and serve immediately.
