Seared Duck Breast in a Blueberry Port Sauce

Seared Duck Breast in a Blueberry Port Sauce

Meal type Entrée
By author Julie Grady Thomas

Ingredients

  • 1 pint Maine blueberries
  • 1 cup veal stock
  • 1 cup port wine
  • ½ bunch thyme
  • ½shallot
  • 1 duck breast

Directions

Preheat the oven to 400°F.

Mix the blueberries, veal stock, port wine, thyme and shallot together in a saucepan. Bring to a boil and simmer until it reduces by half.

Score the duck breast, then pan-sear it skin-side-down for about four minutes. To finish it off, roast the duck for breast six minutes, until medium rare.

Pour the reduction over the duck and enjoy.
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