Recipe of Jamie Oliver Brad's seared duck breast w/ blueberry balsamic reduction

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, brad's seared duck breast w/ blueberry balsamic reduction. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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To get started with this particular recipe, we must first prepare a few ingredients. You can have brad's seared duck breast w/ blueberry balsamic reduction using 20 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Brad's seared duck breast w/ blueberry balsamic reduction:

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

An elegant and eye pleasing menu of pan-seared duck breast with blueberry sauce served on a bed of bok choy, wild mushrooms, pancetta, and shallots. 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. Add the balsamic vinegar to the pan and bring to a boil, until almost completely Stir in the butter and serve over steak, lamb, duck confit, or your favorite protein. (It's even tasty over ice cream!) Recept av KarloEvaristo

Steps to make Brad's seared duck breast w/ blueberry balsamic reduction:

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.

Pour reduction (sauce) over duck and serve at once. Add the balsamic vinegar to the pan and bring to a boil, until almost completely Stir in the butter and serve over steak, lamb, duck confit, or your favorite protein. (It's even tasty over ice cream!) Recept av KarloEvaristo Seared duck breast, couscous with lemon, Espelette red pepper, orange zest Hosted a Dinner Party: Cold Cucumber and Dill Soup, Chevre and Golden Beets with Orange Reduction, Tomato and Olive Tart, Pan-Seared Duck Breast with Blueberry Balsamic Reduction. Cooking duck breast at home is as easy as one, two, three. First, score the skin so the fat can quickly render away.

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