Cooking Ideas to Prepare Delicious Brad's seared duck breast w/ blueberry balsamic reduction

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.

Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt. Pour reduction (sauce) over duck and serve at once. You can Have Brad's seared duck breast w/ blueberry balsamic reduction using 20 ingredients and 7 steps. Here is how you achieve that.

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

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

Want fast, simple, inexpensive, and healthy? Then give this pan-seared chicken in a balsamic reduction sauce a go. It's fancy enough for company and simple enough for everyday fare. Seared Duck Breast with Wheat Berries and Endive.

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

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..

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