Go Back
Seared Duck Breast in a Blueberry Port Sauce

Seared Duck Breast in a Blueberry Port Sauce

Sumptuous seared duck breast in a luscious blueberry port reduction. Pan-sear, roast, and drizzle for a tantalizing culinary delight. Bon appétit!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Entrée
Cuisine Chinese
Servings 2 servings
Calories 346 kcal

Equipment

  • oven
  • 1 saucepan

Ingredients
  

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

Instructions
 

  • 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.

Video

Notes

Adjust the cooking time according to the thickness of the duck breast and personal preference for doneness.
Keyword Blueberry, duck