Category: Duck

  • Duck Breast with Thyme and Blueberry Sauce

    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.

    Ingredients:

     

    Directions:

    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!

     

  • Broiled Duck Breast Appetizer

    Served with Hollandaise sauce and white raisins. Perfect combination. I worked up my own version after trying this in Austin Texas at the Driskill Hotel,Chef Bull.

    Ingredients

    Duck Breast seasoned and cooked medium rare.
    Hollendaise Sauce
    White raisins

    Preparation

    Cut the duck breast into medallions and top with hollandaise sauce with a raisin.
    Combination is extraordinary.

    I am going to do a derivation for Thanksgiving appetizers, adding mincemeat as a stuffing, pounding the duck breast flat and than rolling it then broil until the fat is crispy.Â