Blueberry Duck
Ingredients
| 8 boneless duck breast halves, scored | ||
| Blueberry Sauce: | ||
| 1 pint of fresh blueberries | ||
| 2/3 cups of dry white wine | ||
| 2 tsp of sugar | ||
| 6 tbs fresh squeezed orange juice | ||
| 1/4 cup creme de cassis (black currant liquor) | ||
| 2 tbs wine vinegar | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 2 tbs unsalted butter, at room temperature | ||
| 2 tbs fresh mint, chopped | ||
| rosemary sprigs for garnish |
Duck is a wonderful meat that takes to deep rich flavors. We prepare this duck using a rich blueberry sauce. Take care not to over cook the duck. It should remain pink in the middle.
- Using a sharp knife, score the fat on the duck breasts in a crisscross diamond pattern.
- Lay the breasts skin side down and cover with plastic wrap and pound to thin breasts out slightly.
- Place the duck breasts, skin side up, in a single layer on a rack of a roasting pan.
- Season with salt and pepper.
- Roast in a preheated 425 degree oven for about 15 minutes, making sure not to overcook.
- Make the blueberry sauce while the duck breasts are cooking.
- Place the remaining berries in a heavy sauce pan with the white wine and 2 tsp of sugar.
- Bring to a boil, stirring then cover and simmer until the blueberries are soft. About 10 minutes, stirring occasionally.
- Work the blueberries through a wire mesh strainer.
- Return the pureed blueberries to the pan and add the orange juice, cassis, white vinegar and seasoning.
- Bring to a boil, then whisk in the butter a little at a time until incorporated.
- Simmer until the sauce is reduced and thickened, stirring occasionally.
- Cut the duck into thin slices, diagonally across the grain, and arrange on plates.
- Add the reserved blue berries and chopped mint to the sauce.
- Spoon a little of the sauce next to the duck and garnish with mint.
- Serve with extra blueberry sauce on the side.
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