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.

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Prep Time 10

Cook Time 21

Resting Time 5

Course: Main Course

Cuisine: American

Ingredients Method

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

Method

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.