Pan-seared duck with blueberry sauce

Total Time
19 min
5 min
14 min
Pan-searing the duck allows you to have an impressive-looking dinner on the table in less than 20 minutes. You then cook the onion in the same skillet, while building a sauce with wine, blueberry preserves, and those delicious duck juices that have accumulated as it sits. Adding fresh thyme right before serving gives the dish an earthy, slightly bitter taste and provides freshness and a prettier presentation. You can try this recipe with other no-sugar-added preserves as well: Cherry and orange would also be excellent. Feel free to experiment with your favorite kinds.


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


Fresh thyme

1½ tsp, chopped or 1/2 tsp dried


  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