Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special 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 bit unique. This will be really delicious.
Great recipe for Brad's seared duck breast w/ blueberry balsamic reduction. This is served over a bed of sautéed carrots, fennel, leek, and garlic. And accompanied by a delicious wild shantrell mushroom risotto.
Brad's seared duck breast w/ blueberry balsamic reduction is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Brad's seared duck breast w/ blueberry balsamic reduction is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook 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:
- Prepare For the duck
- Get duck breast, skin on
- Prepare Rosemary, oregano, thyme, Salt and Pepper
- Make ready Oil for frying
- Make ready butter
- Take For the sauce
- Make ready fresh blueberries
- Make ready butter
- Prepare balsamic vinegar
- Get cup dry white wine
- Get teaspoon each, ground ginger and nutmeg
- Get brown sugar
- Prepare For the vegetable braise
- Get butter
- Get baby organic rainbow carrots
- Take leek, sliced thin
- Get bulb fennel, sliced thin
- Prepare garlic, minced
- Take white wine
- Get Salt and pepper
The fat will start to come out of the breasts much more quickly - use a spoon to baste the backside of the duck with it. Brad's seared duck breast w/ blueberry balsamic reduction This is served over a bed of sautéed carrots, fennel, leek, and garlic. And accompanied by a delicious wild shantrell mushroom risotto. An elegant and eye pleasing menu of pan-seared duck breast with blueberry sauce served on a bed of bok choy, wild mushrooms, pancetta, and shallots.
Instructions 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.
Roasted potatoes seasoned with rosemary and thyme complete this meal, perfect for any special occasion. Remove duck from marinade; reserve marinade. Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt. Seared Duck Breast with Strawberry Balsamic Reduction I'm off to take an exam this morning - trying to be ambitious and further my career and all that jazz - so wish me luck. And I thought I would share this amazing dinner in that it'll give me some extra good vibes.
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