Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, brad's seared duck breast w/ blueberry balsamic reduction. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Try it at home with this Crispy Seared Duck Breast With Blueberry Sauce from Functional Medicine Director Mark Hyman, MD. Open the duck breast packages over the sink to drain any juices. Place the duck breasts skin side up on a cutting board.
Brad's seared duck breast w/ blueberry balsamic reduction is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Brad's seared duck breast w/ blueberry balsamic reduction is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have brad's seared duck breast w/ blueberry balsamic reduction using 20 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Brad's seared duck breast w/ blueberry balsamic reduction:
- Take For the duck
- Get 4 duck breast, skin on
- Take Rosemary, oregano, thyme, Salt and Pepper
- Prepare Oil for frying
- Get 2 tbs butter
- Make ready For the sauce
- Take 6 oz fresh blueberries
- Get 2 tbs butter
- Get 2 tablespoons balsamic vinegar
- Prepare 1 half cup dry white wine
- Prepare 1 half teaspoon each, ground ginger and nutmeg
- Get 3 tablespoons brown sugar
- Get For the vegetable braise
- Make ready 2 tbs butter
- Make ready 1 lb baby organic rainbow carrots
- Prepare 1 leek, sliced thin
- Make ready 1 bulb fennel, sliced thin
- Prepare 3 cloves garlic, minced
- Make ready 1 cup white wine
- Get to taste Salt and pepper
It's fancy enough for company and simple enough for everyday fare. Gourmet Market World's Best Taste - Duck Breast with Balsamic Reduction Recipe Score the fat of the duck breast and season with salt and pepper. Spread the cinnamon sugar over the top and press into the fat. Cooking duck breast at home is as easy as one, two, three.
Steps 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.
First, score the skin so the fat can quickly render away. Second, cook it low and slow for tender Place duck breasts, skin side down, in a large, cold sauté pan. Place pan over low to medium-low heat. To keep the edges from curling up, press. Seared duck breast makes for an incredibly sexy meal.
So that is going to wrap this up for this special food brad's seared duck breast w/ blueberry balsamic reduction recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
