Recipe of Award-winning Brad's seared duck breast w/ blueberry balsamic reduction

Hello everybody, it is Brad, welcome to my recipe page. 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 food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Brad's seared duck breast w/ blueberry balsamic reduction is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Brad's seared duck breast w/ blueberry balsamic reduction is something which I’ve loved my entire life.

And accompanied by a delicious wild shantrell mus. more Add the blueberries, vinegar and thyme and turn the heat up to medium. 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. Remove duck from skillet and tent with foil.

To begin with this recipe, we must first 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 can achieve it.

The ingredients needed to make Brad's seared duck breast w/ blueberry balsamic reduction:

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

Bring to a boil, reduce to a simmer and reduce by half to form a thick, syrupy glaze. Remove from the heat and set aside. Remove duck from pan to cutting board and slice thinly against the grain. Serve immediately, passing extra balsamic vinegar for drizzling if desired.

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.

Remove duck from pan to cutting board and slice thinly against the grain. Serve immediately, passing extra balsamic vinegar for drizzling if desired. Remove the duck breasts to a platter, reserving the juices in the pan. Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for the sauce. With a sharp knife, trim away any gristle from the undersides of the breasts and trim.

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