Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, brad's seared duck breast w/ blueberry balsamic reduction. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Try it at home with this Crispy Seared Duck Breast With Blueberry Sauce from Functional Medicine Director Mark Hyman, MD. Open the duck breast packages over the sink to drain any juices. Place the duck breasts skin side up on a cutting board.

Brad's seared duck breast w/ blueberry balsamic reduction is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Brad's seared duck breast w/ blueberry balsamic reduction is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have brad's seared duck breast w/ blueberry balsamic reduction using 20 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Brad's seared duck breast w/ blueberry balsamic reduction:

1. Take For the duck
2. Prepare 4 duck breast, skin on
3. Take Rosemary, oregano, thyme, Salt and Pepper
4. Make ready Oil for frying
5. Take 2 tbs butter
6. Take For the sauce
7. Prepare 6 oz fresh blueberries
8. Take 2 tbs butter
9. Take 2 tablespoons balsamic vinegar
10. Prepare 1 half cup dry white wine
11. Prepare 1 half teaspoon each, ground ginger and nutmeg
12. Get 3 tablespoons brown sugar
13. Make ready For the vegetable braise
14. Make ready 2 tbs butter
15. Prepare 1 lb baby organic rainbow carrots
16. Prepare 1 leek, sliced thin
17. Prepare 1 bulb fennel, sliced thin
18. Prepare 3 cloves garlic, minced
19. Make ready 1 cup white wine
20. Prepare to taste Salt and pepper

It's fancy enough for company and simple enough for everyday fare. Cooking duck breast at home is as easy as one, two, three. First, score the skin so the fat can quickly render away. Second, cook it low and slow for tender Place duck breasts, skin side down, in a large, cold sauté pan.

Instructions to make Brad's seared duck breast w/ blueberry balsamic reduction:

1. Place a little oil in a frying pan. Saute carrots until they start to brown. Add wine & reduce by half. Add a little water and cover. Steam until tender.
2. Add butter to another frying pan. Saute leek, fennel, and garlic until it just caramelizes. Mix with the carrots when they are done.
3. Meanwhile, score the skin of the duck breast 3 or 4 times. This will keep it from curling up in the frying pan. Coat with seasonings let sit 15 minutes.
4. During this time melt butter in a small saucepan on medium low. Add blueberries. Stir often until they soften and release their juices. Add wine, vinegar, ginger and nutmeg. Let liquid reduce by half. Add brown sugar and stir very often until sugar caramelizes making the sauce slightly thicker.
5. Heat oil in another frying pan. Over medium high heat. Place duck in skin side down. Fry 4 minutes. Melt butter around the duck. Spoon melted butter over the top. Fry 7 minutes total on the skin side. The skin should be golden brown and a little crispy.
6. Flip duck. Cook 3-4 minutes on the other side. Spoon butter over the top again during this time. Remove duck to a cutting board and let rest 2-3 minutes.
7. Slice duck about 1/2 inch thick on a bias. Arrange over the vegetable medly. Pour sauce over the top. Serve immediately. Enjoy.

Place pan over low to medium-low heat. To keep the edges from curling up, press. Seared duck breast makes for an incredibly sexy meal. And if you're going to get wet, you may as well swim, so you absolutely need to make a pomegranate reduction (or a fruit-based sauce of greater or equal sex value) to go with it. If you like your meat alive and kicking (as in rarer than pictured), simply.

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