Ingredients

  • 2 teaspoons salt
  • 1 teaspoon fresh ground black pepper
  • 1 1/2 tablespoons dried thyme leaves
  • 1 tablespoon crushed dried rosemary
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 4 boneless duck breast halves
  • 2 pints fresh (or frozen) blueberries
  • 1/2 cup water
  • 1/2 cup apple juice
  • 1/2 white sugar
  • 1 jalapeno pepper, finely chopped

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Rinse the duck breast halves and pat dry. Rub the spice blend onto both sides of the duck breasts.
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Step 2

  • Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter.
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Step 3

  • Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes.
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  • Length: 5 minutes

Step 4

  • Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done.

Step 5

  • Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes to ensure the juices settle and remain in the meat.
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  • Length: 5 minutes

Step 6

  • 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 until the mixture has reduced to the consistency of syrup, about 10 minutes.
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  • Length: 10 minutes

Step 7

  • Over a bowl strain and stir the blueberry mix through a colander so that you have a clear glaze.
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Step 8

  • Slice duck on an angle.
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Step 9

  • Pour a small amount of the glaze on a plate and arrange duck breast over top.
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Step 10

  • Fresh asparagus makes a lovely accompaniment vegetable with this dish.
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Step 11

  • Http://cookingwithleyla.blogspot.com/2011/01/pan-seared-duck-with-blueberry-glaze.html
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