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.