Pan-Seared Duck With Blueberry Glaze
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 1/2 tablespoons dried thyme leaves
- 1 tablespoon dried rosemary crushed
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 4 boneless duck breast halves
- frozen blueberries or 2 pints fresh
- 1/2 cup water
- 1/2 cup apple juice
- 1/2 white sugar
- 1 jalapeno pepper finely chopped
- Rinse the duck breast halves and pat dry. Rub the spice blend onto both sides of the duck breasts.
- Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter.
- Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes.
- Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes to ensure the juices settle and remain in the meat.
- Stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
- Over a bowl strain and stir the blueberry mix through a colander so that you have a clear glaze.
- Slice duck on an angle. Pour a small amount of the glaze on a plate and arrange duck breast over top.
- Fresh asparagus makes a lovely accompaniment vegetable with this dish.
salt, fresh ground black pepper, thyme, rosemary, vegetable oil, butter, frozen blueberries, water, apple juice, white sugar, pepper
Taken from www.yummly.com/recipe/Pan-Seared-Duck-With-Blueberry-Glaze-1665504 (may not work)