Pan-Seared Duck With Blueberry Glaze
By: Leyla Hur
Published: Wednesday, January 12, 2011 - 4:30pm

Ingredients




2 teaspoons salt
1 teaspoon fresh ground black pepper
1 1/2 tablespoons dried thyme leaves
1 tablespoon crushed dried rosemary
2 tablespoons vegetable oil
1 tablespoon butter
4 boneless duck breast halves
2 pints fresh (or frozen) blueberries
1/2 cup water
1/2 cup apple juice
1/2 white sugar
1 jalapeno pepper, finely chopped

Preparation

1 Rinse the duck breast halves and pat dry. Rub the spice blend onto both sides of the duck breasts. 2 Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. 3 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. 4 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 to ensure the juices settle and remain in the meat. 5 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. 6 Over a bowl strain and stir the blueberry mix through a colander so that you have a clear glaze. 7 Slice duck on an angle. Pour a small amount of the glaze on a plate and arrange duck breast over top. 8 Fresh asparagus makes a lovely accompaniment vegetable with this dish. 9 Http://cookingwithleyla.blogspot.com/2011/01/pan-seared-duck-with-blueberry-glaze.html