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.
Serving size: Complete recipe
Calories 1297 Calories from Fat 360
% Daily Value*
Total Fat 41 g62.7%
Saturated Fat 22.9 g114.5%
Trans Fat 0 g
Cholesterol 213.8 mg71.3%
Sodium 1528.4 mg63.7%
Total Carbohydrates 142 g47.5%
Dietary Fiber 9.8 g39.1%
Sugars 86.5 g
Protein 40 g80.5%
Vitamin A 27.3% Vitamin C 81.4%
Calcium 11.7% Iron 52.7%
*Based on a 2000 Calorie diet