Brad's seared duck breast w/ blueberry balsamic reduction. 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.

Ingredients of Brad's seared duck breast w/ blueberry balsamic reduction

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

Pour reduction (sauce) over duck and serve at once. Then give this pan-seared chicken in a balsamic reduction sauce a go. Needless to say, these are exceedingly expensive. Cheaper, grocery store varieties can be vastly improved by reducing them, concentrating their sweetness.

Brad's seared duck breast w/ blueberry balsamic reduction step by step

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..

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 meat and a crispy skin. Third, use the tasty browned bits that develop during cooking to make a quick pan sauce to top it all off. Score the fat of the duck breast and season with salt and pepper.