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Pan-Seared Duck With Blueberry Glaze

Cooking.With.Leyla's picture
  Salt 2 Teaspoon
  Fresh ground black pepper 1 Teaspoon
  Dried thyme leaves 1 1⁄2 Tablespoon
  Crushed dried rosemary 1 Tablespoon
  Vegetable oil 2 Tablespoon
  Butter 1 Tablespoon
  Boneless duck breast halves 4
  Blueberries 2 Pint (Fresh / Frozen)
  Water 1⁄2 Cup (8 tbs)
  Apple juice 1⁄2 Cup (8 tbs)
  White sugar 1⁄2 Cup (8 tbs)
  Jalapeno pepper To Taste, finely chopped

1. Rinse the duck breast halves and pat dry. Rub the spice blend onto both sides of the duck breasts.
Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter.
Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes.
Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes to ensure the juices settle and remain in the meat.
2. Stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
Over a bowl strain and stir the blueberry mix through a colander so that you have a clear glaze.

Slice duck on an angle. Pour a small amount of the glaze on a plate and arrange duck breast over top.

Fresh asparagus makes a lovely accompaniment vegetable with this dish.

Recipe Summary

Main Dish
Many years ago, I enjoyed a succulent pan-seared duck breast at a restaurant in Hong Kong. As someone who grew up eating duck as a main-stay at any Chinese meal, it was not one of those unfamiliar tastes to me. What was different about this pan-seared duck breast, was that it was made in a European manner. Then, adding to it blueberry sauce, it cut out any gaminess in the flavour, and actually enhanced the flavour of the marriage between poultry and fruit. I have long enjoyed fruit with poultry, even liking roast chicken with a dollop of strawberry jam. Its not too far a cry from turkey and cranberries.

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