Seared Duck Breast in a Blueberry Port Sauce Print recipe Print with main photo Print text only 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.