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Duck Breast with Blueberry Sauce




Source of Recipe


adapted from a recipe by: rmdalrymple at allrecipes.com


Recipe Introduction


I was looking for something to do with some duck breasts that I had in the freezer and Google came up with this recipe. I wanted to use what I had on hand, so I played with it a little and left a component of the dish (a bok choy preparation that goes under the duck) out completely. The original recipe calls for minced jalapeno in the sauce. I didn't have one, but left it in the recipe because I think that a roasted or smoked one would be a nice addition to the sauce. Use half the herb mixture to sprinkle on some potatoes for roasting.



List of Ingredients




HERB MIXTURE:
1 t. salt
1/2 t. fresh-ground black pepper
2 1/4 t. dried thyme leaves
1/2 T. crushed dried rosemary

BLUEBERRY SAUCE:
1 pint fresh or frozen blueberries
1/4 C. water
1/4 C. apple juice
1/4 C. white sugar
1 jalapeno pepper, finely chopped
1 T. balsamic vinegar

DUCK:
4 (8 ounce) boneless duck breast halves
2 T. vegetable oil
1 T. butter


Recipe



Mix the ingredients for the herb mixture in a small bowl. You will only use about half of this for the duck. Set aside.

In a small nonstick saucepan bring the blueberries, water, apple juice, sugar, jalapeno and balsamic to a boil. Reduce the heat to medium-low and simmer until the blueberries break down the the sauce gets syrupy - ten minutes or more [mine took a LOT more time]. Set aside - you'll reheat when the duck is ready.

Rub half of the herb mixture into the breast pieces. Heat the oil and butter in a large skillet over medium-high heat. Place the breasts, skin side down, in the skillet and allow to cook, without moving until the skin is deeply browned. Turn over and cook until the breasts are cooked to the doneness that you prefer [if you like them more well done, you'll need to turn the heat down a bit after you turn the breast over - otherwise they will burn]. Place the breasts on a plate, cover loosely with foil and let sit for 5 minutes.

Meanwhile reheat the blueberry sauce.

Slice the duck breasts into 1/2 inch pieces. Fan out on plates and top with blueberry sauce.

Serves 4.