Reviewed: Dec. 9, 2011

The rich and varied ingredient list made me think that this would be the perfect dish for some wild duck breasts that a friend gave us. Unfortunately, it just wasn't enough to take the gamey-ness out of the meat and the overall sentiment of our family was that the flavors were just too overpowering - too many different tastes that didn't seem to mesh well. I don't know if it would be different with store-bought duck, but I probably won't be giving this a second try:(

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Reviewer:

MRSBEE

Cooking Level: Intermediate

Home Town: Tahoe City, California, USA

Living In: Citrus Heights, California, USA

Reviewed: Feb. 28, 2011

Turned out great! I used huckleberries instead of blueberries and it added a really nice tang to it.

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Reviewer:

Kennedy

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Feb. 8, 2011

Great recipe. Made a few modifications, which I think made for a healthier dinner 1/2 Sweet Potatoes, half regular Cured, as in uncooked, candian bacon instead of panchetta. Seared in olive oil very thin slices, 10 seconds a side and put on a plate to be used later. Less fat but all the smokey flavor. Added more olive oil to make up for the lack of drippings. Cooked the duck breasts as called for, 5 minutes on skin side, 2 minutes on other side. Then, removed and discarded the skin and seared the now exposed side until medium rare (our preference) With the bacon, rolled small pieces of the duck with cornichons, held together with a tookpick. Kids loved it. Blueberry sauce, substituted a very ripe mango, sliced thin for the called for 1/4 cup of sugar. Perhaps not as sweet but all the blueberry flavor and good enough to put on your pancakes the next morning. We didn't do the jalapeno so not sure how that would work.

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Reviewer:

chris waldorf

Reviewed: Jan. 30, 2011

Made it tonight and it was very good. The Sauce did not thicken even though I kept it on low for 45 minutes. Still good though. Looking for suggestion on how to get that syrup consistency. The pancetta I had did not produce much fat/oil so I sliced off some of the fat from the duck breast. I used the Hudson valley Foie Gras duck breasts and made a crisscross pattern in them to help render more of the fat. I use a cast iron skillet as well and put it on the grill to keep the mess as a minimum. No butter or oil in the skillet as the duck breast renders about 2/3 cup of oil. Can you say French fries! The potatoes were good, but I think some fingerlings would be more elegant. 08 A to Z Pinot linked up very well. I also used 1/3 cup of chicken stock when I put the Baby Bok choy in the pan.

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Reviewer:

Dornback

Reviewed: Dec. 27, 2010

Only used the the parts for the duck seasoning and the sauce. In the sauce I used strawberry wine instead of apple juice. This was great!!

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Reviewer:

SAchef008

Cooking Level: Expert

Home Town: Decatur, Illinois, USA

Reviewed: Nov. 17, 2010

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

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Reviewer:

LJW

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Living In: Mississauga, Ontario, Canada

Reviewed: Nov. 13, 2010

Great tasting dish since duck usually gets a bad rap. I will make it again and again. The only problem I had was that the blueberry sauce did not thicken up even when I tried thickener...but it was still good.

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Reviewer:

harleygal

Reviewed: Oct. 2, 2010

Amazing! I despise bok choy, but got some in our CSA box. The bok choy/veggies came out phenomenal, so good I'd eat it plain. Everything else was awesome, and the different foods all tasted so good together. I cannot wait to make this again. Oh, a couple FYI's: used bacon, which I think was the secret to the yummy veggies, and I have a ton of blueberry sauce left over. Wish I'd halved it.

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Reviewer:

mrs. kosmos

Reviewed: Aug. 24, 2010

This was really spectacular! We had to change some ingredients to what was available but it was still amazing! DH said it's one of the best meals I've ever cooked! We halved the sauce and still had enough for 4 more servings. This was so great, we can't wait to invite people over just so we can make it again!!!

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