7

Pan-Seared Duck with Blueberry Sauce

Total Time
19 min
Prep
5 min
Cook
14 min
Serves
4
Difficulty
Easy
Ingredients

extra virgin olive oil

2 tsp

table salt

½ tsp

uncooked duck without skin

20 oz, 4 (5-ounce) breasts

black pepper

¼ tsp

uncooked onion(s)

1 small, finely chopped

red wine

2 fl oz, (1/3 cup)

sugar-free blueberry preserves

cup(s)

fresh thyme

1½ tsp, chopped or 1/2 tsp dried

Instructions

  1. Heat oil in large nonstick skillet over medium heat. Sprinkle duck with ¼ teaspoon of salt and the pepper. Add duck to skillet and cook until golden and instant-read thermometer inserted into center of breasts registers 165°F, about 5 minutes per side. Transfer to plate and keep warm.
  2. Add onion to skillet and cook, stirring occasionally, until softened, about 4 minutes. Stir in wine, preserves, remaining ¼ teaspoon salt, and any accumulated duck juices. Increase heat to high and cook, stirring occasionally, until mixture is reduced to ½ cup, about 2 minutes. Stir in thyme.
  3. Thinly slice each breast on diagonal and serve drizzled with sauce.
  4. Serving size: 1 duck breast and 2 tablespoons sauce
Notes
Try this recipe with other no-sugar-added preserves as well: Cherry and orange would also be excellent.

A happier, healthier you starts here