Crispy Breast of Duck with Wild Blueberry Sauce
Don't be intimidated with this recipe, working with duck is easy...don't overcook and slice thinly when serving. Your family will be impressed with this chef-inspired meal.
- 1 duckling breasts
- 1/2 cup Wild Blueberry Balsamic Jam or 1 cup Wild Blueberry dipping souce
- 1 cup Maine wild blueberries
To prepare the sauce:
- In a small saucepan, heat the Wild Blueberry Balsamic Jam or Wild Blueberry Dipping Sauce. Stir in the frozen blueberries. Cook until the sauce has thickened slightly. Keep warm until ready to serve.
To prepare the duck:
- Halve the duck breasts and trim excess fat. Pierce skin of duck all over with a fork to allow fat to drain and help skin become crisp. Season duck with salt.
- Heat a large skillet over high heat until very hot. Put duck, skin side down, and reduce heat to moderately low. Cook duck 10 minutes, or until skin is mahogany colored and most of the fat is rendered.
- Carefully pour off the fat (save it) and turn duck over and cook 2 more minutes. Transfer to a cutting board and let stand 5 minutes. Slice the breast into thin diagonal slices and serve covered with the sauce.
Serve with oven roasted potatoes and braised greens. Or wild rice pilaf and a green vegetable like broccoli or brussel sprouts.