Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, brad's seared duck breast w/ blueberry balsamic reduction. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Brad's seared duck breast w/ blueberry balsamic reduction is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Brad's seared duck breast w/ blueberry balsamic reduction is something which I’ve loved my whole life. They are nice and they look fantastic.
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.
To get started with this recipe, we have to prepare a few components. You can have 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:
- Get For the duck
- Make ready 4 duck breast, skin on
- Make ready Rosemary, oregano, thyme, Salt and Pepper
- Prepare Oil for frying
- Get 2 tbs butter
- Get For the sauce
- Make ready 6 oz fresh blueberries
- Prepare 2 tbs butter
- Take 2 tablespoons balsamic vinegar
- Make ready 1 half cup dry white wine
- Make ready 1 half teaspoon each, ground ginger and nutmeg
- Prepare 3 tablespoons brown sugar
- Take For the vegetable braise
- Get 2 tbs butter
- Get 1 lb baby organic rainbow carrots
- Make ready 1 leek, sliced thin
- Get 1 bulb fennel, sliced thin
- Get 3 cloves garlic, minced
- Prepare 1 cup white wine
- Make ready to taste Salt and pepper
Pour reduction (sauce) over duck and serve at once. Search result for pan seared duck breast. Brad's seared duck breast w/ blueberry balsamic reduction. This is served over a bed of sautéed carrots, fennel, leek, and garlic.
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.
Then give this pan-seared chicken in a balsamic reduction sauce a go. Needless to say, these are exceedingly expensive. Cheaper, grocery store varieties can be vastly improved by reducing them, concentrating their sweetness. Cooking duck breast at home is as easy as one, two, three. First, score the skin so the fat can quickly render away.
So that’s going to wrap this up for this special food brad's seared duck breast w/ blueberry balsamic reduction recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
