|8 boneless duck breast halves, scored|
|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.