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Seared Duck Breast with Blueberry Sauce

4.6
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PREP TIME
45 min
COOKING TIME
45 min
TOTAL TIME
90 min
SERVINGS
4 servings
Dinner
Seared Duck Breast with Blueberry Sauce
Ingredients
  • 1 tablespoon crushed dried rosemary
  • 2 teaspoons salt
  • 1 1/2 tablespoons dried thyme leaves
  • 1 teaspoon fresh-ground black pepper
  • 3 tablespoons olive oil
  • 4 potatoes, cubed
  • 2 pints fresh or frozen blueberries
  • 1/2 cup water
  • 1/2 cup apple juice
  • 1/2 cup white sugar
  • 1 jalapeno pepper, finely chopped
  • 3 slices pancetta or bacon, cut into thin strips
  • 6 shallots, thinly sliced
  • 1/2 cup sliced shiitake mushrooms
  • 2 pounds bok choy, sliced
  • 4 (8 ounce) boneless duck breast halves
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 2 tablespoons aged balsamic vinegar
Instructions
1
Preheat your oven to 375 degrees Fahrenheit (the equivalent temperature is 190 degrees Celsius).
2
Take a small bowl and mix together rosemary, salt, thyme, and black pepper; set aside for later use as a seasoning for potatoes and duck.
3
Place the cubed potatoes in a 9x13-inch baking dish and drizzle with olive oil; sprinkle the spice blend evenly over the potatoes, making sure they are well-coated. Arrange the potatoes in a single layer across the bottom of the baking dish.
4
Put the potatoes in the oven and bake for 35 to 40 minutes, allowing them to roast to perfection.
5
While the potatoes are roasting, combine blueberries, water, apple juice, sugar, and jalapeño in a small saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer until it reaches the consistency of syrup, approximately 10 minutes.
6
Cook pancetta in a large skillet over medium heat, stirring occasionally, until it becomes crispy. Remove the pancetta from the skillet with a spoon and place it on paper towels to drain excess oil. Reserve the drippings in the skillet.
7
Add shallots and mushrooms to the skillet with the pancetta drippings; cook and stir until they are soft and lightly browned. Transfer the cooked shallots and mushrooms to a bowl and set them aside.
8
Increase the heat in the skillet to medium-high; add bok choy to the skillet and cook until its leaves are wilted and white stalks are tender, about 5 minutes.
9
Return the cooked shallots, mushrooms, and pancetta to the skillet; set it aside over low heat.
10
Rinse duck breasts under cold water and pat them dry with paper towels. Rub the remaining spice blend onto both sides of the duck breasts.
11
Heat a large skillet over medium-high heat; add vegetable oil and butter to the skillet. Once hot, immediately place the duck breasts in the skillet, skin and fat sides down.
12
Do not move the duck breasts until the skin is deep brown, about 5 minutes. Flip the breasts over and cook until an instant-read thermometer inserted into the thickest part reads 160 degrees Fahrenheit (71 degrees Celsius) for well-done.
13
Transfer the duck breasts to a plate and cover them with foil; let them rest for 5 minutes.
14
While the duck breasts are resting, heat the bok choy mixture over medium heat until warmed through.
15
Slice the duck breasts diagonally into 1/2-inch strips. Divide the bok choy mixture among four plates; drizzle each with 1/2 tablespoon aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy, then ladle the blueberry sauce over them. Serve the roasted potatoes on the side.