Easiest Way to Prepare Andrew Copley Brad's seared duck breast w/ blueberry balsamic reduction

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, brad's seared duck breast w/ blueberry balsamic reduction. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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. Blot any excess moisture from the skin with paper.

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

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

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

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Steps 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.

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