/rating_on.png "1 Star")
/rating_half.png "4 Stars")
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Loading...Recipe by Chef Charles R. Nicolaisen, Bay Watch Resort and Conference Center, Myrtle Beach, South Carolina
Ingredients
- 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
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”