Pan-Seared Duck Breast with Blueberry Sauce
Crispy-Skinned Duck, Sweet & Spicy Blueberry Glaze, and Savory Vegetables.
Experience the perfect balance of rich, crispy-skinned duck breast, a sweet and subtly spicy blueberry glaze, and a savory bed of wilted bok choy, wild mushrooms, and crispy pancetta. Served alongside rosemary and thyme roasted potatoes, this impressive restaurant-quality dish is achievable in your own kitchen.
| Prep Time | Cook Time | Servings |
| 45 Minutes | 45 Minutes | 4 |
Ingredients
For the Aromatic Herb Blend:
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1 tablespoon crushed dried rosemary
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2 teaspoons salt
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1 ½ tablespoons dried thyme leaves
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1 teaspoon freshly ground black pepper
For the Roasted Potatoes:
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3 tablespoons olive oil
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4 potatoes, peeled and cubed
For the Spicy Blueberry Glaze:
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2 pints fresh or frozen blueberries
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½ cup water
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½ cup apple juice
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½ cup white sugar
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1 jalapeño pepper, finely chopped
For the Savory Vegetable Base:
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3 slices pancetta or bacon, cut into thin strips
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6 shallots, thinly sliced
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½ cup sliced shiitake mushrooms
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2 pounds bok choy, sliced
For the Duck:
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4 boneless duck breasts
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2 tablespoons vegetable oil
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1 tablespoon unsalted butter
For Serving:
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2 tablespoons aged balsamic vinegar
Directions
Step 1
Preheat the oven to 375°F (190°C)
Step 2
In a small bowl, mix the rosemary, salt, thyme, and pepper; set this herb blend aside for the potatoes and duck.
Step 3
In a 9x13-inch baking dish, combine the cubed potatoes with olive oil. Toss with 2 tablespoons of the herb mix until well coated. Arrange in a single layer and roast in the preheated oven until golden and tender, 35 to 40 minutes.
Step 4
As the potatoes roast, make the glaze: In a small saucepan, combine the blueberries, water, apple juice, sugar, and chopped jalapeño. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook, stirring occasionally, until the mixture thickens to a syrupy consistency, approximately 10 minutes.
Step 5
In a Sanho Nonstick Ceramic Frying Pan , cook the pancetta over medium heat until crisp. Transfer to a paper towel-lined plate, leaving the rendered fat in the pan. Add the shallots and mushrooms to the skillet and cook until softened and lightly browned. Remove and set aside. Increase the heat to medium-high, add the bok choy to the skillet, and cook until the stalks are tender and the leaves have wilted, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, stir to combine, and set aside.
Step 6
Pat the duck breasts dry with a paper towel. Rub the remaining herb blend all over both sides of each breast. Place a large, dry skillet over medium-high heat. Once hot, add the vegetable oil and butter. Carefully place the duck breasts in the skillet, skin-side down. Cook without moving for 4-5 minutes, until the skin is deeply browned and crisp. Flip and continue cooking until the internal temperature reaches 135°F (57°C) for medium-rare, or to your desired doneness. Transfer the duck to a plate, tent with foil, and let rest for 5 minutes. While the duck rests, reheat the vegetable mixture over medium heat until warm.
Step 7
Thinly slice the duck breasts on a diagonal. Divide the vegetable mixture among four serving plates. Drizzle each with aged balsamic vinegar. Arrange the sliced duck over the vegetables and generously ladle the blueberry glaze over the top. Serve immediately with the roasted potatoes on the side.
Cook's Note
Resting is Key: For the most juicy and tender duck, never skip the resting step after cooking. Allowing the meat to rest for 5–10 minutes lets the juices redistribute throughout the breast, ensuring every slice is perfectly succulent. Sauce Ahead: The blueberry glaze can be made up to 3 days in advance and stored in the refrigerator. Gently reheat it in a saucepan before serving for a stress-free cooking experience. (Note: Do not microwave in the Sanho Diamond Titanium Ceramic Pan.)
