Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, brad's seared duck breast w/ blueberry balsamic reduction. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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.
Brad's seared duck breast w/ blueberry balsamic reduction is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Brad's seared duck breast w/ blueberry balsamic reduction is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. 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:
- Make ready For the duck
- Prepare 4 duck breast, skin on
- Prepare Rosemary, oregano, thyme, Salt and Pepper
- Prepare Oil for frying
- Make ready 2 tbs butter
- Take For the sauce
- Get 6 oz fresh blueberries
- Get 2 tbs butter
- Make ready 2 tablespoons balsamic vinegar
- Get 1 half cup dry white wine
- Get 1 half teaspoon each, ground ginger and nutmeg
- Prepare 3 tablespoons brown sugar
- Prepare For the vegetable braise
- Take 2 tbs butter
- Prepare 1 lb baby organic rainbow carrots
- Prepare 1 leek, sliced thin
- Make ready 1 bulb fennel, sliced thin
- Get 3 cloves garlic, minced
- Make ready 1 cup white wine
- Prepare 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.
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.
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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