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:
Wild Blueberry Sauce2 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.