How to Cook Perfect Brad's seared duck breast w/ blueberry balsamic reduction

Brad's seared duck breast w/ blueberry balsamic reduction. 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.

Pour reduction (sauce) over duck and serve at once. Want fast, simple, inexpensive, and healthy? Then give this pan-seared chicken in a balsamic reduction sauce a go. You can have Brad's seared duck breast w/ blueberry balsamic reduction using 20 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Brad's seared duck breast w/ blueberry balsamic reduction

1. You need of For the duck.
2. You need 4 of duck breast, skin on.
3. Prepare of Rosemary, oregano, thyme, Salt and Pepper.
4. Prepare of Oil for frying.
5. It's 2 tbs of butter.
6. It's of For the sauce.
7. You need 6 oz of fresh blueberries.
8. You need 2 tbs of butter.
9. Prepare 2 tablespoons of balsamic vinegar.
10. You need 1 half of cup dry white wine.
11. You need 1 half of teaspoon each, ground ginger and nutmeg.
12. It's 3 tablespoons of brown sugar.
13. It's of For the vegetable braise.
14. Prepare 2 tbs of butter.
15. It's 1 lb of baby organic rainbow carrots.
16. Prepare 1 of leek, sliced thin.
17. Prepare 1 of bulb fennel, sliced thin.
18. You need 3 cloves of garlic, minced.
19. It's 1 cup of white wine.
20. It's to taste of Salt and pepper.

It's fancy enough for company and simple enough for everyday fare. One tip that I did to cut through the sweetness and fat of the sauce and the duck was by adding fig infused balsamic vinegar and some orange zest, it made everything just that much better. Seared duck breast, cooked to rare or medium rare, satisfies like steak. Recipe for juicy pan-seared lamb chops drizzled with blueberry-balsamic reduction and served on a bed of vegetables.

Brad's seared duck breast w/ blueberry balsamic reduction step by step

1. 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..
2. Add butter to another frying pan. Saute leek, fennel, and garlic until it just caramelizes. Mix with the carrots when they are done..
3. 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..
4. 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..
5. 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..
6. 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..
7. Slice duck about 1/2 inch thick on a bias. Arrange over the vegetable medly. Pour sauce over the top. Serve immediately. Enjoy..

However, today we will be doing something quite different- not only because our Lamb Chops with Blueberry-Balsamic Reduction dish follows the currents of Modern Icelandic. The balsamic vinegar to use for the reduction should not be the aged ones, but the commercial and much cheaper ones, which tend to be less sweet and colored using caramel rather than fermentation. They are excellent to use in salad dressings and are perfect for making a balsamic reduction. The Best Duck Breast Recipes on Yummly Dried Duck Breast, Duck Breast With Raspberry Coulis, Duck Breast duck breast, garlic powder, soy sauce, balsamic vinegar, thyme.