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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, brad's seared duck breast w/ blueberry balsamic reduction. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look 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 begin with this recipe, we have to first prepare a few ingredients. You can have brad's seared duck breast w/ blueberry balsamic reduction using 20 ingredients and 7 steps. Here is how you can achieve that.

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

Roasted potatoes seasoned with rosemary and thyme complete this meal, perfect for any special occasion. 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.

Steps 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.

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. 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. A seared duck breast that eats like a steak.

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