Pan Roasted Duck Breast with Blueberry Sauce
Prep Time: 10 to 15 minutes
Cook Time: approx.30 minutes
Serves: 4 to 6
For the Duck
♦ 4 to 6 boneless skin-on duck breasts, at room temperature
For the Sauce
♦ 1 small shallot, finely minced
♦ 1 Tablespoon unsalted butter
♦ 2 Tablespoons blueberry preserves
♦ 2 to 3 sprigs fresh thyme
♦ ¼ cup red wine
♦ 1 cup chicken stock, boiled down to ¼ cup
♦ 1 Tablespoon brandy or Cognac
♦ 1 Tablespoon lemon juice
♦ 1 teaspoon Dijon mustard
♦ ½ cup frozen blueberries
♦ 2 Tablespoons unsalted butter (for finishing the sauce)
Pat the duck breasts dry with a paper towel. Using a sharp knife, cut diagonal slices through the fatty skin of the duck (being careful not to cut the meat underneath. Turn the duck and make slices through the skin in the opposite direction, which will create a diamond pattern. This step helps to better render the fat from the duck breast and keeps the skin from shrinking the breast as it cooks.
Heat a large pan over medium heat (or slightly below medium). Use a paper towel to pat your duck breasts dry, then season them on both sides with salt and pepper. Place the breasts skin side down in the pan (you do not need oil or butter in the pan). Cook the duck breasts for 25 to 30 minutes on the skin side. The lower heat will render out the fat and make for delicious, crispy skin. Do not rush this process! While the duck is cooking you can begin to assemble and prepare your sauce ingredients.
Once the duck skin has rendered most of its fat and is a beautiful golden-brown color, it is time to flip the breasts to the other side. The duck only needs to be cooked for about 2 to 3 minutes or so on the second side (depending on the thickness of the breast) – you are aiming for a rare to medium rare temperature. If you overcook the duck, it will dry out and lose its flavor. Remove the duck from the pan and set it aside while you make the blueberry sauce. At this point you can dump the fat out of the pan (save it for duck fat potatoes!) and pour the ¼ cup of red wine for the sauce into the pan, being sure to scrape up the brown bits.
Heat a small saucepan over medium high heat and add the Tablespoon of butter. Add the minced shallot and cook until translucent, stirring often. Add the blueberry preserves and cook for about 2 minutes, then add the Dijon mustard and thyme sprigs. Cook for another minute or so and then add the Brandy, red wine (and pan juices if used to deglaze), and reduced chicken stock. Raise the heat a bit and boil for 3 minutes, then add the lemon juice. Boil the sauce for another 4 to 5 minutes. It should be slightly reduced but not too syrupy. Turn off the heat and add the frozen blueberries. Slowly add the remaining 2 Tablespoons of butter, about 2 teaspoons at a time. Stir constantly while adding the butter until all of it has been incorporated. If you need to turn the heat back on because the sauce gets too cold, then turn it to low and watch carefully or the sauce will split. Taste for seasoning and add a pinch of salt if necessary. The finished sauce should be glossy and rich.
Cut the duck breasts into thin slices and serve with the blueberry sauce. One of my favorite things to eat!
