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Pan-Seared Duck Breast with Blueberry Sauce
Pan-Seared Duck Breast with Blueberry Sauce
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Pan-seared duck breast with blueberry sauce on a bed of bok choy, mushrooms, pancetta, and shallots. Served with rosemary-thyme roasted potatoes, ideal for special occasions.
Ingredients:
  • 2 teaspoons salt
  • 1 teaspoon fresh-ground black pepper
  • 1.5 tablespoons dried thyme leaves
  • 1 tablespoon crushed dried rosemary
  • 3 tablespoons olive oil
  • 4 potatoes, cubed
  • 2 pints fresh or frozen blueberries
  • 0.5 cup apple juice
  • 0.5 cup white sugar
  • 1 jalapeno pepper, finely chopped
  • 3 slices pancetta or bacon, cut into thin strips
  • 6 shallots, thinly sliced
  • 0.5 cup sliced shiitake mushrooms
  • 2 pounds bok choy, sliced
  • 4 (8 ounce) boneless duck breast halves
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 2 tablespoons aged balsamic vinegar
Instructions:
  • Preheat the oven to 375°F (190°C). Combine salt, pepper, thyme, and rosemary in a small bowl to create a flavorful spice blend for seasoning both the roasted potatoes and duck breasts.
  • Spread cubed potatoes in a 9x13 inch baking dish, drizzle with olive oil, and sprinkle 2 tablespoons of your spice blend. Toss to coat evenly. Bake in a preheated oven for 35 to 40 minutes until crispy.
  • Combine blueberries, water, apple juice, sugar, and jalapeno in a saucepan. Boil over medium-high heat, then simmer on low until the mixture thickens to a syrupy consistency, about 10 minutes, while the potatoes roast.
  • Cook pancetta in a large skillet over medium heat until crispy. Drain on a paper towel, leaving drippings in the skillet. Add shallots and mushrooms; cook until soft and beginning to brown. Remove from skillet and set aside. Increase heat to medium-high and add bok choy; cook until wilted and tender, about 5 minutes. Return shallots, mushrooms, and pancetta to the skillet, then set aside.
  • 1. Rinse and pat dry the duck breast halves. 2. Rub the remaining spice blend onto both sides of the duck breasts. 3. Preheat a large skillet over medium-high heat, then add vegetable oil and butter. 4. Sear the duck breasts, skin and fat side down, without moving them until the skin is deep brown, about 5 minutes. 5. Flip the breasts and cook until the internal temperature reaches 160 degrees F (71 degrees C) for well done. 6. Place the cooked duck on a plate, cover with foil, and let it rest for 5 minutes. 7. Warm the skillet with the bok choy mixture over medium heat while the duck is resting.
  • Diagonally slice the duck breasts into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each with 1/2 tablespoon of aged balsamic vinegar. Top with the sliced duck breasts and drizzle with blueberry sauce. Serve with oven-roasted potatoes.

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