Pan-Seared Duck Breast with Blueberry Sauce Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: 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!
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Reviewed: 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.
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Reviewed: 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).
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Reviewed: Jul. 6, 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
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