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Pan-Seared Duck with Blueberry Glaze Recipe
|Fresh ground black pepper||1 Teaspoon|
|Dried thyme leaves||1 1⁄2 Tablespoon|
|Crushed dried rosemary||1 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Boneless duck breast halves||4|
|Blueberries||2 Pint (Fresh / Frozen)|
|Water||1⁄2 Cup (8 tbs)|
|Apple juice||1⁄2 Cup (8 tbs)|
|White sugar||1⁄2 Cup (8 tbs)|
|Jalapeno pepper||To Taste, finely chopped|
Serving size: Complete recipe
Calories 3719 Calories from Fat 2128
% Daily Value*
Total Fat 238 g365.7%
Saturated Fat 13.6 g68.2%
Trans Fat 0 g
Cholesterol 32.3 mg
Sodium 3913.3 mg163.1%
Total Carbohydrates 279 g92.9%
Dietary Fiber 39.1 g156.4%
Sugars 207.1 g
Protein 137 g273.5%
Vitamin A 44.8% Vitamin C 191.7%
Calcium 70.4% Iron 203.8%
*Based on a 2000 Calorie diet
Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter.
Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes.
Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes to ensure the juices settle and remain in the meat.
2. Stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
Over a bowl strain and stir the blueberry mix through a colander so that you have a clear glaze.
Slice duck on an angle. Pour a small amount of the glaze on a plate and arrange duck breast over top.
Fresh asparagus makes a lovely accompaniment vegetable with this dish.