CelebratingÂ Jon and Carol’s anniversaryÂ the other night at a local restaurant, I ordered the duck breast with blueberry sauce.Â It was great, but I thought it needed something to offset the sweet blueberry. Thyme is the answer.Â Destined to be one of my favorite dishes.
- 4 duck breasts
- 1 teaspoon fresh thyme, and chopped
- 2 tablespoons olive oil
- 4 shallots, peeled and finely sliced
- 1 garlic clove, finely sliced
- 1 tablespoon red currant jelly
- 2/3 cup red wine, decent one please
- 8 ounces fresh blueberries
- 1 tablespoon butter
- 2 Heat oil in a fry pan and fry each duck breast skin side downÂ of meat for aboutÂ 3-6 mins till browned but still pink inside. Remove from pan with slotted spoon and keep warm.
- 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.
- 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.
- 5 Serve duck slicedÂ with sauce drizzled over the top and garnish with thyme flowers if available. Cheers!