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Duck was in the stewing pot last night – pan seared, oven roasted, and served medium rare with a wild blueberry reduction.

Instructions for cooking duck breast:


Completed with carrots from Wally’s Urban Market Garden and white asparagus. Wild blueberries you can buy at Tony and Brian’s K-5 Farm Market Products.

Wild Blueberry Sauce

2 tsp olive oil
1/4 cup finely chopped onions
I/2 cup wild blueberries
1/4 cup blueberry vinegar*
1/2 cup orange juice
1/2 cup red wine
1 tbsp brown sugar
1 minced garlic clove
1 tsp grated ginger
1/4 tsp rock salt
1/8 tsp fresh ground pepper
1/8 tsp cayenne
 

Saute onions in olive oil until onion is tender. Season with salt and ground pepper. Add minced garlic and wild blueberries and saute for one more minute. Stir in blueberry vinegar, orange juice, and red wine. Add sugar, ginger, and cayenne. Reduce on medium-low heat until mixture has reduced to about half.

*Substitute with raspberry or blackberry vinegars

Serve over duck breast and enjoy.