Pan-seared duck with blueberry sauce
extra virgin olive oil
uncooked duck without skin
20 oz, 4 (5-ounce) breasts
1 small, finely chopped
2⅔ fl oz, (1/3 cup)
sugar-free blueberry preserves
1½ tsp, chopped or 1/2 tsp dried
- 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.
- 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.
- Thinly slice each breast on diagonal and serve drizzled with sauce.
- Serving size: 1 duck breast and 2 tablespoons sauce