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Easiest Way to Prepare Appetizing Brad's seared duck breast w/ blueberry balsamic reduction

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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.

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. 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. You can have Brad's seared duck breast w/ blueberry balsamic reduction using 20 ingredients and 7 steps. Here is how you achieve that.

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

  1. Prepare of For the duck.
  2. Prepare 4 of duck breast, skin on.
  3. It’s of Rosemary, oregano, thyme, Salt and Pepper.
  4. It’s of Oil for frying.
  5. You need 2 tbs of butter.
  6. Prepare of For the sauce.
  7. It’s 6 oz of fresh blueberries.
  8. You need 2 tbs of butter.
  9. You need 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. You need 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. Prepare 1 of bulb fennel, sliced thin.
  18. It’s 3 cloves of garlic, minced.
  19. Prepare 1 cup of white wine.
  20. Prepare to taste of Salt and pepper.

Search result for pan seared duck breast. Brad's seared duck breast w/ blueberry balsamic reduction. This is served over a bed of sautéed carrots, fennel, leek, and garlic. Then give this pan-seared chicken in a balsamic reduction sauce a go.

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..

Needless to say, these are exceedingly expensive. Cheaper, grocery store varieties can be vastly improved by reducing them, concentrating their sweetness. Seared duck breast, cooked to rare or medium rare, satisfies like steak. Top off some medium-rare duck breasts with a burst of sweet raspberries and tangy balsamic vinegar. An exquisite recipe for half duck oven roasted until crispy, served with a balsamic blueberry maple reduction Seared Duck Breast with Glazed Sweet Potatoes

Easiest Way to Prepare Appetizing Brad's seared duck breast w/ blueberry balsamic reduction

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