Pan-Seared Duck Breast with Blueberry Sauce Recipe - Allrecipes.com
Pan-Seared Duck Breast with Blueberry Sauce Recipe
  • READY IN hrs

Pan-Seared Duck Breast with Blueberry Sauce

Recipe by  

"Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. Served with a side of roasted potatoes seasoned with rosemary and thyme."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    45 mins
  • COOK

    45 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.
  2. Place cubed potatoes into a 9x13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
  3. While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
  4. Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.
  5. Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.
  6. Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.
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Reviews More Reviews

Most Helpful Positive Review
Sep 20, 2007

I loved this dish, with a few modifications. I made it for two, but still had a lot of the sauce left over, so I would half that part, (except for the Jalapeño...needed more)I used bacon instead of pancetta. Added a little smokiness and the fat needed to cook the shallots and mushrooms. Also so oil or butter in the pan for the duck. The duck fat is plenty! I used my cast iron skillet for a nice crust, and reduced the cooking time for the duck to be med-rare. (140-45 degrees).

 
Most Helpful Critical Review
Jan 11, 2010

good all around idea, i added cream then butter at the end to turn it into a bluberry cream sauce, also the breasts are way over done at that temperature you want them to be more a med-rare to medium its game not poultry so there is no risk of salmonella

 

29 Ratings

Nov 21, 2009

Very good recipe. We all loved the blueberry sauce. Seemed weird while I was making it, but got rave reviews from the fam. I have made the sauce a few other times by itself to put over other meat. I am not a big fan of bok choy so I used spinach instead. I also didn't cook as long.

 
Oct 30, 2007

THIS WAS AMAZING! My husband said it was the best meal he ever had. I agree with the top review. If you make it for two, halve the blueberry dressing, use bacon, and don't cook the duck too long! Well worth the time and effort.

 
Dec 29, 2007

Absolutely delicious! I used maple syrup instead of sugar, prepared the sauce well in advance and then marinated the duck breasts in the sauce for 30 minutes before cooking (I made a couple deep slices in each breast to help the sauce penetrate the meat). I served the duck simply with steamed fingerling potatoes - delicious!

 
Mar 30, 2009

Oh wow!! I was a little skeptical about the combination of duck/blueberries/bokchoy but it was SOOOO tasty!! I was cooking for 2 and cut everything in half but used a whole jalapeno and about half of the sugar in the sauce. Also had to do without pancetta as the piece I had in the fridge was bad and I was out of bacon...but oh MY this was one tasty meal! My only "issue" is that the potatoes, while tasty, were not quite right with the rest of the meal... maybe a nice rice pilaf or a salad....

 
Jul 06, 2007

Yummy recipe the blueberry sauce was good but took a long time to have the consistency I wanted >1 hour. I had no drippings from the pancetta so used so, but the mushrooms made some liquid as they cooked. Cooked the duck 10 minutes each side. My husband loved it for his birthday dinner, said it was the best duck ever. I also used 1 lb of white mushrooms as we do not like shitakes

 
Nov 19, 2010

Fantastic dish. Served on top of mashed potatoes. Great presentation but a little dark in colour. Delicious!

 

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Nutrition

  • Calories
  • 846 kcal
  • 42%
  • Carbohydrates
  • 111.7 g
  • 36%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 32.9 g
  • 51%
  • Fiber
  • 12.9 g
  • 51%
  • Protein
  • 33.2 g
  • 66%
  • Sodium
  • 1589 mg
  • 64%

* Percent Daily Values are based on a 2,000 calorie diet.

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rmdalrymple
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