Duck Breast with Thyme and Blueberry Sauce

It's ducky!

Celebrating Jon and Carol’s anniversary the other night at a local restaurant, I ordered the duck breast with blueberry sauce.  It was great, but I thought it needed something to offset the sweet blueberry. Thyme is the answer.  Destined to be one of my favorite dishes.




  1. 2 Heat oil in a fry pan and fry each duck breast skin side down of meat for about 3-6 mins till browned but still pink inside. Remove from pan with slotted spoon and keep warm.
  2. 3 Place shallots, thyme and garlic into the pan and fry gently for 2-3 mins until translucent, add wine and jelly, stir well, reduce by half.
  3. 4 Mix in the blueberries and simmer for a few mins until the berries have burst, add the butter, take off heat and allow to melt. Season with salt and pepper to taste.
  4. 5 Serve duck sliced with sauce drizzled over the top and garnish with thyme flowers if available. Cheers!


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