Skip to content blueberry council logo

U.S. Highbush Blueberry Council

Pan-seared Duck Breast Glazed with Blueberry

Recipe by Chef Charles R. Nicolaisen, Bay Watch Resort and Conference Center, Myrtle Beach, South Carolina


  • 1-½ cups fresh blueberries
  • ¼ cup chopped shallots
  • ¼ cup honey
  • ¼ cup sugar
  • ½ teaspoon lime zest
  • ½ teaspoon orange zest
  • ¼ star anise
  • 1⁄8 teaspoon ground cinnamon
  • 8 (6-ounces each) boneless duck breasts
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper


  1. To prepare blueberry ketchup: In a blender or food processor, place blueberries, ½ cup water, shallots, honey, sugar, lime and orange zests, star anise, and cinnamon
  2. Blend until smooth, set aside
  3. With a sharp knife, score duck breast skin, being careful not to cut into the flesh
  4. Season with salt and pepper
  5. Heat a sauté pan over medium-high heat
  6. Place duck breasts in pan skin-side down and cook until most of the fat has rendered, and skin is golden brown, about 7 minutes
  7. Turn and sear other side until brown, 2 to 3 minutes
  8. Meanwhile, preheat broiler
  9. Spread 1 tablespoon blueberry “ketchup” on the skin side of each duck breast
  10. Broil duck until glaze bubbles
  11. Cover loosely with aluminum foil and let rest for 4 to 5 minutes
  12. Slice on the diagonal and serve
  13. Garnish plate with remaining blueberry “ketchup”

Print This Page