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

Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive 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 tasty. This will be really delicious.

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Great recipe for Brad's seared duck breast w/ blueberry balsamic reduction. This is served over a bed of sautéed carrots, fennel, leek, and garlic. And accompanied by a delicious wild shantrell mushroom risotto.

To get started with this particular recipe, we have to first prepare a few components. 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. Make ready For the duck
  2. Take 4 duck breast, skin on
  3. Make ready Rosemary, oregano, thyme, Salt and Pepper
  4. Take Oil for frying
  5. Get 2 tbs butter
  6. Take For the sauce
  7. Make ready 6 oz fresh blueberries
  8. Take 2 tbs butter
  9. Prepare 2 tablespoons balsamic vinegar
  10. Prepare 1 half cup dry white wine
  11. Prepare 1 half teaspoon each, ground ginger and nutmeg
  12. Get 3 tablespoons brown sugar
  13. Prepare For the vegetable braise
  14. Take 2 tbs butter
  15. Prepare 1 lb baby organic rainbow carrots
  16. Make ready 1 leek, sliced thin
  17. Prepare 1 bulb fennel, sliced thin
  18. Take 3 cloves garlic, minced
  19. Take 1 cup white wine
  20. Prepare to taste Salt and pepper

Brad's seared duck breast w/ blueberry balsamic reduction This is served over a bed of sautéed carrots, fennel, leek, and garlic. And accompanied by a delicious wild shantrell mushroom risotto. 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. Roasted potatoes seasoned with rosemary and thyme complete this meal, perfect for any special occasion.

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.

Remove duck from pan to cutting board and slice thinly against the grain. Serve immediately, passing extra balsamic vinegar for drizzling if desired. Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about.

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