Blueberry Duck Breast
Howard Purdy Purdy
ingredients
- Marinade
- 1/3 cup fresh blueberries
- 1 cup dry red wine
- 1/4 cup red wine vinegar
- 1/4 cup diced carrots
- 1/4 cup diced celery
- 1 tsp chopped parsley
- 1/2 tsp chopped fresh rosemary
- 1 tsp chopped jalapeño pepper
- 1/3 cup diced red onion
- 1/4 tsp cracked blacked pepper
- 4 duck breast
- Blueberry sauce
- 1 1/2 cups of duck or chicken stock
- 1/4 tsp extra virgin olive oil
- 1 tbsp chopped shallot
- 1 clove garlic minced
- 2 tbsp Madeira wine or port
- 1/4 cup fresh blueberries
- 1 tsp cayenne pepper
- 1/4 tsp seat salt
- 1/4 tsp fresh ground black pepper
directions
- 1
Mix all the ingredients for the marinade. Place the breast in a gallon size plastic bag and pour the marinade over the duck. Place in the refrigerator and marinate for 6 to 12 hours.
- 2
To make the blueberry sauce heat the stock in a small sauce pan and boil until reduced by two-thirds.
- 3
In another small saucepan heat the oil and add the shallots and garlic and cook until golden. Add the Madeira and simmer until reduced by half. Add the blueberries and stock and simmer for 5 minutes. Add the salt, cayenne pepper and black pepper. Pour into a blend and blend until smooth. Set aside until ready to use.
- 4
Preheat the oven to 375
- 5
Spray and ovenproof skillet with non-stick cooking spray and place on medium heat. Remove the duck from the marinade. When the pan is hot add the duck and brown on both side. Place the pan in the oven and cook an additional 6 to 8 minutes for medium rare to medium.
- 6
Remove the duck breast and let cool for 3 minutes. Slice each breast in 1/2 inch slices and place on individual plates. Top with the blueberry sauce. Serve with braised cabbage or Cilantro sticky rice.
Source: TasteBook
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