Simple Way to Prepare Brad's seared duck breast w/ blueberry balsamic reduction

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, brad's seared duck breast w/ blueberry balsamic reduction. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Great recipe for Brad's seared duck breast w/ blueberry balsamic reduction. This is served over a bed of sautéed carrots, fennel, leek, and garlic. And accompanied by a delicious wild shantrell mushroom risotto.

Recipe of Brad's seared duck breast w/ blueberry balsamic reduction

To begin with this recipe, we must first prepare a few ingredients. You can cook brad's seared duck breast w/ blueberry balsamic reduction using 20 ingredients and 7 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Brad's seared duck breast w/ blueberry balsamic reduction:

1. Get For the duck
2. Prepare 4 duck breast, skin on
3. Prepare Rosemary, oregano, thyme, Salt and Pepper
4. Prepare Oil for frying
5. Take 2 tbs butter
6. Take For the sauce
7. Prepare 6 oz fresh blueberries
8. Make ready 2 tbs butter
9. Prepare 2 tablespoons balsamic vinegar
10. Take 1 half cup dry white wine
11. Prepare 1 half teaspoon each, ground ginger and nutmeg
12. Get 3 tablespoons brown sugar
13. Prepare For the vegetable braise
14. Prepare 2 tbs butter
15. Take 1 lb baby organic rainbow carrots
16. Get 1 leek, sliced thin
17. Make ready 1 bulb fennel, sliced thin
18. Prepare 3 cloves garlic, minced
19. Make ready 1 cup white wine
20. Get to taste Salt and pepper

An elegant and eye pleasing menu of pan-seared duck breast with blueberry sauce served on a bed of bok choy, wild mushrooms, pancetta, and shallots. Roasted potatoes seasoned with rosemary and thyme complete this meal, perfect for any special occasion. In a large, heavy self-sealing plastic bag, combine the garlic, ginger, five-spice powder, salt, and pepper. Place duck breasts, skin side down, in a large, cold sauté pan.

Instructions

Steps to make Brad's seared duck breast w/ blueberry balsamic reduction:

1. Place a little oil in a frying pan. Saute carrots until they start to brown. Add wine & reduce by half. Add a little water and cover. Steam until tender.
2. Add butter to another frying pan. Saute leek, fennel, and garlic until it just caramelizes. Mix with the carrots when they are done.
3. Meanwhile, score the skin of the duck breast 3 or 4 times. This will keep it from curling up in the frying pan. Coat with seasonings let sit 15 minutes.
4. During this time melt butter in a small saucepan on medium low. Add blueberries. Stir often until they soften and release their juices. Add wine, vinegar, ginger and nutmeg. Let liquid reduce by half. Add brown sugar and stir very often until sugar caramelizes making the sauce slightly thicker.
5. Heat oil in another frying pan. Over medium high heat. Place duck in skin side down. Fry 4 minutes. Melt butter around the duck. Spoon melted butter over the top. Fry 7 minutes total on the skin side. The skin should be golden brown and a little crispy.
6. Flip duck. Cook 3-4 minutes on the other side. Spoon butter over the top again during this time. Remove duck to a cutting board and let rest 2-3 minutes.
7. Slice duck about 1/2 inch thick on a bias. Arrange over the vegetable medly. Pour sauce over the top. Serve immediately. Enjoy.

Place pan over low to medium-low heat. To keep the edges from curling up, press duck breasts down with the help of a smaller sauté pan. If the fat is either silent or spitting, adjust heat accordingly. Add the duck breasts and turn to coat. Turn the breasts skin side up.

As simple as that Guide to Prepare Brad's seared duck breast w/ blueberry balsamic reduction

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