Recipe: Tasty Brad's seared duck breast w/ blueberry balsamic reduction

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

Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt. Pour reduction (sauce) over duck and serve at once. An elegant and eye pleasing menu of pan-seared duck breast with blueberry sauce served on a bed of bok choy, wild mushrooms, pancetta, and shallots. Brad's seared duck breast w/ blueberry balsamic reduction highly diverse and have ideal taste that unique. Several types of Brad's seared duck breast w/ blueberry balsamic reduction recipes are also adequate simple to process and dont pick up lengthy. Even though not everybody likes Brad's seared duck breast w/ blueberry balsamic reduction food, currently several people are get attached and like the various Brad's seared duck breast w/ blueberry balsamic reduction foods available. This can be seen from the number of restaurants that provide Brad's seared duck breast w/ blueberry balsamic reduction as one of the dishes. You can have Brad's seared duck breast w/ blueberry balsamic reduction using 20 ingredients and 7 steps. Here is how you cook it.

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

1. You need of For the duck.
2. You need 4 of duck breast, skin on.
3. You need of Rosemary, oregano, thyme, Salt and Pepper.
4. You need of Oil for frying.
5. Prepare 2 tbs of butter.
6. You need of For the sauce.
7. It's 6 oz of fresh blueberries.
8. Prepare 2 tbs of butter.
9. It's 2 tablespoons of balsamic vinegar.
10. You need 1 half of cup dry white wine.
11. Prepare 1 half of teaspoon each, ground ginger and nutmeg.
12. Prepare 3 tablespoons of brown sugar.
13. Prepare of For the vegetable braise.
14. You need 2 tbs of butter.
15. It's 1 lb of baby organic rainbow carrots.
16. Prepare 1 of leek, sliced thin.
17. It's 1 of bulb fennel, sliced thin.
18. You need 3 cloves of garlic, minced.
19. It's 1 cup of white wine.
20. Prepare to taste of Salt and pepper.

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

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..

Lift your spirits with funny jokes, trending memes, entertaining gifs, inspiring stories, viral videos, and so much more. pan-seared chicken in a balsamic reduction sauce. Pan Seared Chicken Breast in Balsamic Reduction Sauce Recipe. Cooking duck breast at home is as easy as one, two, three. First, score the skin so the fat can quickly render away. Second, cook it low and slow for tender Place duck breasts, skin side down, in a large, cold sauté pan.

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