Seared duck breast with blueberries

Ingredients

  • 1 duck breast
  • 1 cup green beans
  • 2 medium potatoes
  • Salt
  • Olive oil
  • 1 sprig thyme

Gravy

  • Beef scraps
  • 1 stalk celery
  • 1/2 carrot
  • 1/2 small onion
  • 1 bay leaf
  • 2 cloves
  • 1 tbsp butter

Blueberry sauce

  • 1/3 cup blueberries
  • 1 tbsp sliced ginger
  • 1/2 tsp balsamic vinegar
  • 1 tbsp butter

Method

  1. Preheat barbecue on one side only, to high
  2. Score skin side of duck with a sharp knife, about 1" apart.  You're not supposed to cut through to the duck breast underneath, but I've not really noticed a difference.  Salt both sides of the duck
  3. Place skin-side down in a room-temperature cast iron pan and turn on low.  The skin will render the fat and start to brown
  4. Once the skin gets nicely browned, but before it burns (about 5-10 minutes), transfer to cool side of barbecue, skin side down.  The duck breast will still be rendering fat and if over direct heat will flame up.  Cook to 150F for medium
  5. Slice potatoes into wedges and toss with olive oil, thyme and salt.  Bake at 400F, turning once to evenly brown, about 20 minutes total
  6. Steam green beans in a wok until tender, about 
  7. Let duck sit for about 5 minutes, and then slice to plate, alongside potato wedges, green beans, gravy and blueberry sauce (see recipes below)

Gravy

  1. Brown the beef, then add roughly chopped celery, carrot and onion, and bay leaf and cloves
  2. Cover with water and bring to boil.  Simmer for 2-3 hours, adding water as needed to keep the beef covered
  3. Strain the gravy, and then reduce to desired consistency.  Swirl in butter just before serving 

Blueberry Sauce

  1. Add blueberries, ginger and balsamic vinegar to small pot.  Bring to boil, and then let simmer until it thickens.  Crush some of the blueberries so it's not all just liquid and blueberries
  2. Discard ginger and swirl in butter before serving

Notes

  • Adding the duck to a room temperature pan prevents the curling that happens if you add to a preheated pan 

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