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How To Cook 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.

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. 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. We can cook Brad's seared duck breast w/ blueberry balsamic reduction by using 20 ingredients and 7 steps. Here is how you achieve Brad's seared duck breast w/ blueberry balsamic reduction.

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

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

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

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..

Seared duck breast makes for an incredibly sexy meal. And if you're going to get wet, you may as well swim, so you absolutely need to make a pomegranate reduction (or a fruit-based sauce of greater or equal sex value) to go with it. If you like your meat alive and kicking (as in rarer than pictured), simply. Cooking duck breast at home is as easy as one, two, three. First, score the skin so the fat can quickly render away.

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