Recipes
Pan-seared Duck Breast Glazed with Blueberry “Ketchup”
1 Ratings
Loading ...Recipe: Pan-seared Duck Breast Glazed with Blueberry “Ketchup”
Chef Charles R. Nicolaisen, Bay Watch Resort and Conference Center, Myrtle Beach, South Carolina
Ingredients
- Fresh blueberries: 1-½ cups
- Chopped shallots: ¼ cup
- Honey: ¼ cup
- Sugar: ¼ cup
- Lime zest: ½ teaspoon
- Orange zest: ½ teaspoon
- Star anise: ¼
- Ground cinnamon: 1⁄8 teaspoon
- Boneless duck breasts: 8 (6-ounces each)
- Salt : ½ teaspoon
- Ground black pepper: ¼ teaspoon
Instructions
- 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
- Blend until smooth, set aside
- With a sharp knife, score duck breast skin, being careful not to cut into the flesh
- Season with salt and pepper
- Heat a sauté pan over medium-high heat
- 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
- Turn and sear other side until brown, 2 to 3 minutes
- Meanwhile, preheat broiler
- Spread 1 tablespoon blueberry “ketchup” on the skin side of each duck breast
- Broil duck until glaze bubbles
- Cover loosely with aluminum foil and let rest for 4 to 5 minutes
- Slice on the diagonal and serve
- Garnish plate with remaining blueberry “ketchup”
Number of servings (yield): 8