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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, brad's seared duck breast w/ blueberry balsamic reduction. It is one of my favorites. This time, I will make it a little 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 foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Brad's seared duck breast w/ blueberry balsamic reduction is something which I’ve loved my whole life.

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

Instructions to make Brad's seared duck breast w/ blueberry balsamic reduction:
  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.

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. 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. Cooking duck breast at home is as easy as one, two, three.

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