Easiest Way to Make Perfect Brad's seared duck breast w/ blueberry balsamic reduction

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, How to Prepare Perfect Brad's seared duck breast w/ blueberry balsamic reduction. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Brad's seared duck breast w/ blueberry balsamic reduction, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brad's seared duck breast w/ blueberry balsamic reduction delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

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

This is served over a bed of sautéed carrots, fennel, leek, and garlic. And accompanied by a delicious wild shantrell mushroom risotto.

Ingredients and spices that need to be Get to make Brad's seared duck breast w/ blueberry balsamic reduction:

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

Instructions to make 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.

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