Blueberry Duck


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.




20 min


25 min


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