Pan-Roasted Duck Breast with Blueberries
Pan-Roasted Duck Breast with Blueberries. Serve with roasted rooted vegetables and your favorite bottle of PreVail wines.
Score the top of the skin on the duck breast. In a medium bowl, add the soy sauce, balsamic vinegar, orange juice and zest. Whisk together. Add the breasts and let marinate in refrigerator for a couple of hours.
In a 250-degree oven, lay fresh blueberries on cookie sheet lined with parchment paper. Put in oven and dry them until the skin starts to shrivel or shrink. Cool and set aside.
Preheat oven to 400 degrees. Remove duck breasts from marinade, pat to remove some of the moisture from marinade, season with salt and pepper. Heat an oven-proof sauté pan, add 1 tbsp. of olive oil over high heat, add duck, skin side down, lower heat and cook until skin is crispy and golden brown. (Be careful not to burn oil). Turn breast over and put the duck breast in the oven and roast about 3 – 5 mins. Transfer to a warm plate and loosely cover with aluminum foil to allow steam to release so duck skin remains crisp. Discard any burnt remnants and excess oil from pan.
In same pan, add remaining 1 tbsp. of olive oil over medium-high heat. Add mushrooms and gently sauté until lightly brown. Add fresh thyme sprig and garlic clove. Next, add the wine and reduce to 1/3 cup. Add stock and reduce some more. Turn heat to low, remove the thyme and garlic clove, whisk in chocolate and butter. Season with salt and pepper and a pinch of sugar to sweeten if desired.
Add the blueberries to the sauce to warm
Diagonally slice each duck breast, arrange on plate, spoon mushrooms and blueberries around duck slices then spoon on the rest of the sauce over and around duck.
Serve with roasted rooted vegetables and your favorite bottle of PreVail wines.