Duck Breast with Blueberry Gastrique
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Duck
Thu, Jan 26, 2017, 08:50:34, 8 Yaers ago
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Directions
- In a small bowl, mix corn starch and water
- Add berries, preserves, vinegar, wine, onion powder, chicken stock and rosemary to pot and bring to a boil; simmer for 20 minutes
- Add butter
- Thicken with cornstarch solution slowly as needed
- Check for seasoning
- Score the fat of the duck breast into a checkered pattern, and remove any extra fat so that duck lays flat in the pan
- Let sit for 30 minutes
- Add salt and pepper to both sides
- In a cold nonstick skillet, cook duck skin side down on LOW heat until skin is crispy (about 15 minutes); pour off fat during cooking process as needed
- Flip duck over and cook skin side up until medium-rare (1 minute?)
- Let rest for 5 minutes
- Slice diagonally
- To serve, pour sauce on plate and place duck on top; garnish with rosemary
Ingredients
2 cups berries1/2 cup blueberry preserves1/4 cup red wine vinegar1/2 cup red wine1/2 cup chicken stock1/4 tsp onion powder3 sprigs rosemary2 Tbsp butter2 Tbsp corn starch3 Tbsp water4 duck breasts, refrigerated until cookingsalt & pepper to taste
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