Duck Breasts with Blueberry Sauce
|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)|
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.