This is pan-seared duck breast with blueberry sauce recipe is a delightful mix of savory and sweet. The crispiness of the duck skin, combined with the tender meat and the tangy sweetness of the blueberry sauce, provides a dining experience like no other. The potatoes, pancetta, and bok choy add depth and texture to this dish.
The majority of the ingredients in this recipe are commonly found in most homes, however, you might need to stop by the supermarket for a few. Duck breasts, for instance, could be slightly less common, depending on your dietary habits. Additionally, pancetta, a type of Italian bacon, and bok choy, a Chinese cabbage, will also likely need to be purchased. Remember to get fresh blueberries for the sauce, as it significantly impacts the flavor.
Ingredients for Pan-Seared Duck Breast with Blueberry Sauce
Salt: Used for seasoning, enhancing the flavors of the dish.
Black pepper: Adds a spicy kick to the dish, balancing the sweetness of blueberries.
Thyme: Used for its aromatic and earthy flavor.
Rosemary: Brings a pine-like fragrance and taste that complements the duck.
Olive oil: Used for cooking and adding a unique flavour.
Potatoes: Adds a hearty element to the dish.
Blueberries: The main ingredient for the sweet and tangy sauce.
Water: Used to adjust the consistency of the blueberry sauce.
Apple juice: Adds a bit of sweetness and tartness to the sauce.
White sugar: Sweetens the sauce and balances the tartness of the blueberries.
Jalapeno: Adds some heat to counterbalance the sweetness of the sauce.
Pancetta: Adds a savory richness to the dish.
Shallots: Provides a mild, sweet onion flavor.
Shiitake mushrooms: Gives a rich, earthy flavor.
Bok choy: Adds a crunchy texture and mild flavor to the dish.
Duck: The star of the dish, known for its rich, red meat.
Vegetable oil: Used for cooking the duck breast.
Butter: Adds richness to the duck breast.
Balsamic vinegar: Adds a tangy and slightly sweet flavor to the dish.
One reader, Inglis Hardman says:
The pan-seared duck breast with blueberry sauce recipe was a delightful surprise! The combination of savory duck and sweet blueberry sauce was a match made in heaven. The flavors were perfectly balanced, and the dish was a hit with my guests. I'll definitely be making this again!
Techniques Required
How to prepare the spice blend: Mix together the salt, ground black pepper, thyme, and rosemary in a small bowl; set aside. This will be used to season the roasted potatoes and the duck breasts.
How to roast the potatoes: Place cubed potatoes into a 9x13 inch baking dish, drizzle with olive oil, and sprinkle 2 tablespoons of the spice blend over the top. Toss the potatoes until evenly coated with oil and seasonings, then spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
How to make the blueberry sauce: In a small saucepan, stir together the blueberries, water, apple juice, sugar, and jalapeno. Bring to a boil over medium-high heat, then reduce heat to low and simmer for about 10 minutes until the mixture has reduced to the consistency of syrup.
How to cook the pancetta: Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet.
How to cook the shallots and mushrooms: Add the shallots and mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside.
How to cook the bok choy: Increase the heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy for about 5 minutes until the leaves are wilted and the white stalk pieces are tender.
How to sear the duck breasts: Preheat a large skillet over medium-high heat. When the pan is hot, add the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts for about 5 minutes until the skin is deep brown.
How to rest the duck: After cooking, remove the duck from the pan and place it on a plate, covered with foil, to rest for 5 minutes.
How to serve: Divide the bok choy mixture among four plates and drizzle each serving with ½ tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture and ladle on the blueberry sauce. Serve with oven-roasted potatoes on the side.
How To Make Pan-Seared Duck Breast with Blueberry Sauce
Unmistakably elegant, this pan-seared duck breast is topped with sweet and tangy blueberry sauce and served with pancetta, bok choy, shallots, & mushrooms.
Serves:
Ingredients
- 2tspsalt
- 1tspfresh ground black pepper
- 1½tbspthyme leaves,dried
- 1tbsprosemary,dried, crushed
- 3tbspolive oil
- 4potatoes,cubed
- 4cupsblueberries,fresh or frozen
- ½cupwater
- ½cupapple juice
- ½cupwhite sugar
- 1jalapeno pepper,finely chopped
- 3slicespancetta,or bacon, cut into thin strips
- 6shallots,thinly sliced
- ½cupshiitake mushrooms,sliced
- 2lbsbok choy,sliced
- 8ozduck,(4 breasts) boneless, halves
- 2tbspvegetable oil
- 1tbspbutter
- 2tbspbalsamic vinegar,aged
Instructions
-
Preheat oven to 375 degrees F. In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be the spice blend for seasoning the roasted potatoes and the duck breasts.
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Place cubed potatoes into a 9×13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of spice blend over the top of the potatoes.
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Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
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While the potatoes are roasting, 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 for about 10 minutes until the mixture has reduced to the consistency of syrup.
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Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet.
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Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside.
-
Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy for about 5 minutes until the leaves are wilted and the white stalk pieces are tender.
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Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.
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Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts.
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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 for about 5 minutes until the skin is deep brown.
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Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes.
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While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.
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Slice each duck breast diagonally into ½-inch strips. Divide the bok choy mixture among four plates and drizzle each serving with ½-tablespoon of aged balsamic vinegar.
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Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.
Nutrition
- Calories: 970.25kcal
- Fat: 52.32g
- Saturated Fat: 14.31g
- Trans Fat: 0.20g
- Monounsaturated Fat: 27.72g
- Polyunsaturated Fat: 7.19g
- Carbohydrates: 112.58g
- Fiber: 14.53g
- Sugar: 56.27g
- Protein: 20.05g
- Cholesterol: 65.08mg
- Sodium: 1394.05mg
- Calcium: 265.45mg
- Potassium: 2101.86mg
- Iron: 5.77mg
- Vitamin A: 100.60µg
- Vitamin C: 132.20mg
Technique Tip for Perfectly Seared Duck Breast
When searing the duck breast, it's crucial to start with a very hot pan to achieve a crispy, golden-brown skin. However, be careful not to have the heat too high as it can cause the skin to burn before the meat is properly cooked. A medium-high heat is usually ideal. Also, resist the urge to move the duck around in the pan. Let it cook undisturbed for about 5 minutes to allow the skin to properly crisp up.
Time-Saving Tips for Making This Recipe
Prep ahead: Prepare the spice blend, blueberry sauce, and roast the potatoes in advance to save time on the day of cooking.
Multitask: While the potatoes are roasting, prepare the blueberry sauce and the bok choy mixture to maximize efficiency in the kitchen.
Organize ingredients: Lay out all the ingredients and equipment needed for the recipe before starting to cook to streamline the cooking process.
Use quality ingredients: Quality ingredients often require less manipulation and cooking time, saving time and enhancing the overall flavor of the dish.
Sharp knives: Ensure your knives are sharp for efficient and precise cutting, reducing prep time and effort in the kitchen.
Batch cooking: Consider making extra portions of the blueberry sauce and spice blend to use for future meals, saving time on preparation in the future.
Substitute Ingredients For Pan-Seared Duck Breast with Blueberry Sauce Recipe
salt - Substitute with kosher salt: Kosher salt has larger flakes and less sodium than table salt, so you may need to adjust the amount used.
fresh ground black pepper - Substitute with cracked black pepper: Cracked black pepper has a coarser texture and can provide a more robust flavor to the dish.
thyme leaves - Substitute with dried thyme: Dried thyme can be used as a substitute, but use it in smaller quantities as it is more potent than fresh thyme.
rosemary - Substitute with marjoram: Marjoram has a similar flavor profile to rosemary and can be used as a substitute in this recipe.
olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a good substitute for olive oil in high-heat cooking.
potatoes - Substitute with sweet potatoes: Sweet potatoes can be used as a flavorful and nutritious alternative to regular potatoes in this recipe.
blueberries - Substitute with blackberries: Blackberries can be used as a substitute for blueberries in the sauce, providing a similar tartness and sweetness.
water - Substitute with chicken or vegetable broth: Using broth instead of water can add depth of flavor to the sauce.
apple juice - Substitute with apple cider: Apple cider can provide a more intense apple flavor and a slightly thicker consistency to the sauce.
white sugar - Substitute with honey: Honey can add sweetness to the sauce while also imparting a unique flavor.
jalapeno pepper - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor profile to jalapenos and can be used as a substitute.
pancetta - Substitute with prosciutto: Prosciutto can provide a similar salty and savory flavor to the dish.
shallots - Substitute with onions: Onions can be used as a substitute for shallots, providing a similar flavor when sautéed.
shiitake mushrooms - Substitute with cremini mushrooms: Cremini mushrooms have a similar earthy flavor and texture to shiitake mushrooms.
bok choy - Substitute with Swiss chard: Swiss chard can be used as a substitute for bok choy, providing a similar texture and mild flavor.
duck - Substitute with chicken breast: Chicken breast can be used as a leaner and more readily available alternative to duck.
vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for pan-searing.
butter - Substitute with ghee: Ghee has a similar rich, nutty flavor to butter and a higher smoke point, making it suitable for high-heat cooking.
balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar can provide a similar tangy acidity to the dish.
Plating Ideas for a Stunning Presentation
Elevate the pan-seared duck breast: Slice the duck breast diagonally into ½-inch strips and arrange them on the plate in an elegant and visually appealing manner. The presentation should showcase the beautifully seared skin and tender meat of the duck.
Artful blueberry sauce drizzle: Use a small ladle to carefully drizzle the vibrant blueberry sauce over the duck breast, creating an artful and appetizing design on the plate. The sauce should complement the dish without overwhelming the flavors.
Garnish with delicate bok choy: Place the wilted bok choy alongside the duck breast, creating a balanced and visually appealing composition. The vibrant green color of the bok choy will add a pop of freshness to the plate.
Oven-roasted potato arrangement: Arrange the golden-brown oven-roasted potatoes on the plate, ensuring they are positioned thoughtfully to add texture and balance to the dish. The potatoes should be presented in a visually appealing manner to complement the other elements on the plate.
Finishing touch with aged balsamic vinegar: Just before serving, delicately drizzle a small amount of aged balsamic vinegar over the dish to add a touch of acidity and depth of flavor. The presentation should reflect precision and attention to detail.
Essential Kitchen Tools You'll Need
- Oven: An essential appliance for roasting the potatoes and baking the duck breasts to perfection.
- Small saucepan: Used to simmer and reduce the blueberry sauce to a syrupy consistency.
- Skillet: Ideal for cooking the pancetta, shallots, mushrooms, and bok choy, as well as searing the duck breasts.
- Large skillet: Used for roasting the potatoes and for cooking the bok choy mixture.
- 9x13 inch baking dish: Perfect for roasting the seasoned potatoes in the oven.
- Food thermometer: Essential for checking the internal temperature of the duck breasts to ensure they are cooked to perfection.
- Chef's knife: Used for slicing and preparing the ingredients, including the duck breasts and vegetables.
- Cutting board: Provides a safe and stable surface for chopping and preparing the ingredients.
- Tongs: Useful for flipping the duck breasts and transferring them to a plate for resting.
- Measuring cups and spoons: Essential for accurately measuring the ingredients for the blueberry sauce and seasoning the potatoes and duck breasts.
How To Store / Freeze Leftover Duck Breast
Here are the detailed storing and freezing guidelines for pan-seared duck breast with blueberry sauce:
- Refrigerate any leftover cooked duck breast in an airtight container for up to 3-4 days. To reheat, warm the duck in a skillet over medium heat until heated through or in the microwave in 30-second intervals.
- Store the blueberry sauce separately in the refrigerator in an airtight container for up to 5 days. Reheat the sauce in a saucepan over low heat, stirring occasionally, until warmed through.
- If you have extra bok choy mixture, store it in the refrigerator in an airtight container for up to 3 days. Reheat in a skillet over medium heat until heated through.
- To freeze the cooked duck breast, wrap each piece tightly in plastic wrap and place in a freezer-safe bag or container. Label with the date and freeze for up to 2 months. Thaw the duck in the refrigerator overnight before reheating.
- The blueberry sauce can also be frozen for up to 2 months. Pour the cooled sauce into a freezer-safe container, leaving some headspace for expansion. Thaw the sauce in the refrigerator overnight before reheating.
- It's not recommended to freeze the bok choy mixture or the roasted potatoes as they may become mushy and lose their texture upon thawing and reheating. It's best to make these components fresh when serving the reheated duck and sauce.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover duck breast on a baking sheet lined with foil or parchment paper. Brush the duck with a little olive oil or melted butter to help keep it moist. Cover the duck loosely with another piece of foil to prevent it from drying out. Bake for about 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
For a quicker option, you can use the microwave. Place the duck breast on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 1-2 minutes, depending on the thickness of the duck and the power of your microwave. Check the internal temperature to ensure it reaches 165°F (74°C).
If you have a sous vide machine, you can reheat the duck breast using this method for the best results. Place the duck in a vacuum-sealed bag or a resealable plastic bag with the air removed. Set your sous vide machine to 140°F (60°C) and submerge the bag in the water bath. Reheat for about 30 minutes, or until the duck is warmed through.
For the blueberry sauce, reheat it in a small saucepan over low heat, stirring occasionally. If the sauce has thickened too much, you can add a splash of water or apple juice to thin it out. Alternatively, you can reheat the sauce in the microwave, stirring every 30 seconds until it's heated through.
To reheat the roasted potatoes, spread them out on a baking sheet and place them in a preheated 400°F (200°C) oven for about 10 minutes, or until they're crispy and heated through. You can also reheat them in an air fryer at 375°F (190°C) for 5-7 minutes.
For the bok choy mixture, reheat it in a skillet over medium heat, stirring occasionally, until it's warmed through. If the mixture seems dry, you can add a splash of water or chicken broth to help rehydrate it.
Random Fact about Pan-Seared Duck Breast
The pan-seared duck breast with blueberry sauce is a delightful dish that combines the rich flavors of duck with the sweet and tangy taste of blueberries. This dish is a perfect example of how fruit can be used to enhance savory dishes, creating a unique and delicious flavor profile. The blueberry sauce adds a burst of color and a refreshing twist to the dish, making it a standout on any dinner table. Additionally, the combination of thyme, rosemary, and balsamic vinegar adds depth and complexity to the overall flavor. This dish is a great way to impress your guests with a gourmet meal that is both elegant and flavorful.
Is This Recipe Budget-Friendly for Home Cooking?
This pan-seared duck breast with blueberry sauce recipe may not be the most cost-effective option for a household. The ingredients, including duck, blueberries, and bok choy, can be on the pricier side. However, the dish offers a luxurious and indulgent dining experience, making it suitable for special occasions or a treat for the family. The approximate cost for a household of 4 people would be around $50-$60, depending on the availability and pricing of the ingredients. Overall Verdict: 8.
Is Pan-Seared Duck Breast with Blueberry Sauce Healthy?
The pan-seared duck breast with blueberry sauce recipe is a delightful blend of flavors, but it may not be the healthiest option due to a few factors:
- The recipe uses a significant amount of sugar and oil, which can contribute to high calorie and fat content.
- Duck breast is naturally high in fat, particularly saturated fat, which can raise cholesterol levels and increase the risk of heart disease if consumed in excess.
- The recipe lacks a substantial amount of fiber-rich ingredients, which are essential for maintaining a healthy digestive system and promoting feelings of fullness.
However, the recipe does include some nutritious elements, such as:
- Blueberries, which are rich in antioxidants and vitamins.
- Bok choy, a low-calorie vegetable packed with vitamins A, C, and K, as well as minerals like calcium and iron.
- Shiitake mushrooms, which contain B vitamins, vitamin D, and various minerals.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of sugar in the blueberry sauce or replace it with a natural sweetener like honey or maple syrup.
- Use a leaner protein source, such as chicken breast or turkey, instead of duck breast to lower the overall fat content.
- Increase the portion of vegetables in the dish, such as adding more bok choy or incorporating other nutrient-dense options like spinach, kale, or bell peppers.
- Opt for a healthier cooking method for the potatoes, such as roasting them with minimal oil or boiling and mashing them for a lower-fat alternative.
- Reduce the amount of oil and butter used in cooking the duck and vegetables, or replace them with healthier options like olive oil or avocado oil.
By making these adjustments, you can create a more balanced and nutritious meal that still retains the delightful flavors of the original recipe.
Editor's Thoughts on This Delightful Dish
This recipe for pan-seared duck breast with blueberry sauce is a delightful combination of flavors and textures. The seasoning blend adds depth to the roasted potatoes and the duck breasts, while the blueberry sauce provides a sweet and tangy contrast to the rich duck meat. The addition of pancetta, shallots, and mushrooms brings a savory element to the dish, and the bok choy adds a refreshing crunch. The overall presentation is elegant and sophisticated, making it a perfect choice for a special occasion or a gourmet dinner.
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Why trust this Pan-Seared Duck Breast with Blueberry Sauce Recipe:
This recipe offers a delightful combination of flavors and textures, ensuring a memorable dining experience. The duck is expertly seasoned with a blend of thyme, rosemary, and other aromatic spices, guaranteeing a burst of savory goodness. The accompanying blueberry sauce provides a perfect balance of sweetness and tartness, elevating the dish to new heights. With carefully selected ingredients such as bok choy, shiitake mushrooms, and pancetta, this recipe promises a harmonious fusion of diverse flavors and textures, earning the trust of discerning home cooks and food enthusiasts alike.
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