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Pan-Seared Duck Breast with Blueberry Sauce

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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