Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, brad's seared duck breast w/ blueberry balsamic reduction. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Open the duck breast packages over the sink to drain any juices. Place the duck breasts skin side up on a cutting board. Blot any excess moisture from the skin Properly cooked duck will still be pink in the middle.
Brad's seared duck breast w/ blueberry balsamic reduction is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Brad's seared duck breast w/ blueberry balsamic reduction is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must 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 it.
The ingredients needed to make Brad's seared duck breast w/ blueberry balsamic reduction:
- Prepare For the duck
- Make ready 4 duck breast, skin on
- Get Rosemary, oregano, thyme, Salt and Pepper
- Make ready Oil for frying
- Prepare 2 tbs butter
- Make ready For the sauce
- Get 6 oz fresh blueberries
- Make ready 2 tbs butter
- Get 2 tablespoons balsamic vinegar
- Make ready 1 half cup dry white wine
- Get 1 half teaspoon each, ground ginger and nutmeg
- Make ready 3 tablespoons brown sugar
- Take For the vegetable braise
- Take 2 tbs butter
- Prepare 1 lb baby organic rainbow carrots
- Make ready 1 leek, sliced thin
- Take 1 bulb fennel, sliced thin
- Get 3 cloves garlic, minced
- Make ready 1 cup white wine
- Prepare to taste Salt and pepper
Hosted a Dinner Party: Cold Cucumber and Dill Soup, Chevre and Golden Beets with Orange Reduction, Tomato and Olive Tart, Pan-Seared Duck Breast with Blueberry Balsamic Reduction, Toasted Pine Nuts and Arugula. Want fast, simple, inexpensive, and healthy? Then give this pan-seared chicken in a balsamic reduction sauce a go. It's fancy enough for company and simple enough for everyday fare.
Instructions to make Brad's seared duck breast w/ blueberry balsamic reduction:
- 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.
- Add butter to another frying pan. Saute leek, fennel, and garlic until it just caramelizes. Mix with the carrots when they are done.
- 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.
- 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.
- 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.
- 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.
- Slice duck about 1/2 inch thick on a bias. Arrange over the vegetable medly. Pour sauce over the top. Serve immediately. Enjoy.
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. Place pan over low to medium-low heat. To keep the edges from curling up, press.
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