Duck Breasts with Blueberry Sauce Recipe

Summary

Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Butter25 Milliliter (2 Tablespoon)
 Onions2 , sliced
 Honey25 Milliliter (2 Tablespoon)
 Blueberry puree50 Milliliter (Or Jelly , 1/4 Cup)
 Butter15 Milliliter (1 Tablespoon)
 Duck breasts2 (Magrets)
 Chopped shallots15 Milliliter (1 Tablespoon)
 Madeira wine125 Milliliter (1/2 Cup)
 Dry red wine125 Milliliter (1/2 Cup)
 Brown sauce250 Milliliter (1 Cup Store Brought)
 Blueberries125 Milliliter (Fresh / Frozen, 1/2 Cup)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1297 Calories from Fat 360

% Daily Value*

Total Fat 41 g62.7%

Saturated Fat 22.9 g114.5%

Trans Fat 0 g

Cholesterol 213.8 mg

Sodium 1528.4 mg63.7%

Total Carbohydrates 142 g47.5%

Dietary Fiber 9.8 g39.1%

Sugars 86.5 g

Protein 40 g80.5%

Vitamin A 27.3% Vitamin C 81.4%

Calcium 11.7% Iron 52.7%

*Based on a 2000 Calorie diet

Directions

Preheat the oven to 350°F (180°C).
In a frying pan, melt the butter and saute the onions until golden.
Add the honey and blueberry puree.
Reduce until it becomes jam-like, keep warm.
In another ovenproof skillet, heat the butter and cook the duck breasts, skin side down, for 2 minutes on each side.
Season and bake for approximately 10 minutes, or until your desired taste.
Remove the breasts from the oven and keep warm.
In a small pan, melt the butter and saute the shallots.
Deglaze with Madeira wine and red wine.
Reduce by half and add the brown sauce.
Let simmer for a few minutes and strain.
Add the blueberries and keep warm.
Cover the plates with the sauce and fan out the duck slices.
Garnish with the onion and blueberry jam.
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