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Duck Breasts With Blueberry Sauce

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  Butter 25 Milliliter (2 Tablespoon)
  Onions 2 , sliced
  Honey 25 Milliliter (2 Tablespoon)
  Blueberry puree 50 Milliliter (Or Jelly , 1/4 Cup)
  Butter 15 Milliliter (1 Tablespoon)
  Duck breasts 2 (Magrets)
  Chopped shallots 15 Milliliter (1 Tablespoon)
  Madeira wine 125 Milliliter (1/2 Cup)
  Dry red wine 125 Milliliter (1/2 Cup)
  Brown sauce 250 Milliliter (1 Cup Store Brought)
  Blueberries 125 Milliliter (Fresh / Frozen, 1/2 Cup)
  Salt To Taste
  Pepper To Taste

Preheat the oven to 350°F (180°C).
In a frying pan, melt the butter and saute the onions until golden.
Add the honey and blueberry puree.
Reduce until it becomes jam-like, keep warm.
In another ovenproof skillet, heat the butter and cook the duck breasts, skin side down, for 2 minutes on each side.
Season and bake for approximately 10 minutes, or until your desired taste.
Remove the breasts from the oven and keep warm.
In a small pan, melt the butter and saute the shallots.
Deglaze with Madeira wine and red wine.
Reduce by half and add the brown sauce.
Let simmer for a few minutes and strain.
Add the blueberries and keep warm.
Cover the plates with the sauce and fan out the duck slices.
Garnish with the onion and blueberry jam.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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