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

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, brad's seared duck breast w/ blueberry balsamic reduction. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Try it at home with this Crispy Seared Duck Breast With Blueberry Sauce from Functional Medicine Director Mark Hyman, MD. Open the duck breast packages over the sink to drain any juices. Place the duck breasts skin side up on a cutting board. Blot any excess moisture from the skin with paper.

To get started with this particular recipe, we have to 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 cook that.

The ingredients needed to make Brad's seared duck breast w/ blueberry balsamic reduction:
  1. Take For the duck
  2. Prepare 4 duck breast, skin on
  3. Make ready Rosemary, oregano, thyme, Salt and Pepper
  4. Make ready Oil for frying
  5. Make ready 2 tbs butter
  6. Make ready For the sauce
  7. Take 6 oz fresh blueberries
  8. Get 2 tbs butter
  9. Get 2 tablespoons balsamic vinegar
  10. Take 1 half cup dry white wine
  11. Make ready 1 half teaspoon each, ground ginger and nutmeg
  12. Take 3 tablespoons brown sugar
  13. Prepare For the vegetable braise
  14. Take 2 tbs butter
  15. Get 1 lb baby organic rainbow carrots
  16. Make ready 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. Make ready to taste Salt and pepper

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Instructions 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.

Seared Duck Breast with Wheat Berries and Endive. Hosted a Dinner Party: Cold Cucumber and Dill Soup, Chevre and Golden Beets with Orange Reduction, Tomato and Olive Tart, Pan-Seared Duck Breast with Blueberry Balsamic Reduction, Toasted Pine Nuts and Arugula. Want fast, simple, inexpensive, and healthy? Then give this pan-seared chicken in a balsamic reduction sauce a go. It's fancy enough for company and simple enough for everyday fare.

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