Duck Breasts with Blueberry Sauce Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Onions | 2 , sliced | |
| Honey | 2 Tablespoon | |
| Blueberry | 1/4 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| 2 duck breasts (magrets) | ||
| Shallots | 1 Tablespoon, chopped | |
| Madeira | 1/2 Cup (16 tbs) | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| Brown sauce | 1 Cup (16 tbs) | |
| Blueberries | 1/2 Cup (16 tbs), frozen | |
| Salt | To Taste | |
| Pepper | To Taste | |
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.
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.
Chef
