Pan-Seared Duck With Blueberry Glaze

Name: Pan-Seared Duck With Blueberry Glaze
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tsp Table Salt (2 teaspoons salt); 1 tsp Black Peppercorns (1 teaspoon fresh ground black pepper); 1 ½ tbsp Dried Thyme (1 1/2 tablespoons dried thyme leaves); 1 tbsp Fresh rosemary (1 tablespoon crushed dried rosemary); 2 tbsp Vegetable Oil (2 tablespoons vegetable oil); 1 tbsp Butter (1 tablespoon butter); 4 pieces Duck Breast (4 boneless duck breast halves); 2 pint Blueberry (2 pints fresh (or frozen) blueberries); ½ cup Water (1/2 cup water); ½ cup Apple Juice (1/2 cup apple juice); ½ piece Granulated Sugar (1/2 white sugar); 1 piece Jalapeño (1 jalapeno pepper, finely chopped)

30 minMexican

Servings4

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Gluten Free

Steps

1Rinse the duck breast halves and pat dry. Rub the spice blend onto both sides of the duck breasts.
2Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter.
3Immediately 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.
4Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done.
5Remove 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.
6Stir 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.
7Over a bowl strain and stir the blueberry mix through a colander so that you have a clear glaze.
8Slice duck on an angle.
9Pour a small amount of the glaze on a plate and arrange duck breast over top.
10Fresh asparagus makes a lovely accompaniment vegetable with this dish.
11Http://cookingwithleyla.blogspot.com/2011/01/pan-seared-duck-with-blueberry-glaze.html