Breast Of Duck Ellen Recipe

Prepare the Duck

Score the skin of the duck breasts in a diamond pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.

Sear the Duck

Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook until the skin is crispy and the fat has rendered, about 6-8 minutes. Flip and cook for another 2-3 minutes for medium rare. Remove from skillet and let rest.

Make the Sauce

In the same skillet, discard excess fat, leaving about 1 tablespoon. Add minced garlic and sauté until fragrant. Add port wine, fresh blueberries, balsamic vinegar, honey, and thyme. Bring to a simmer and reduce until the sauce thickens slightly, about 5-7 minutes.

Finish the Sauce

Whisk in the butter until melted and smooth. Adjust seasoning with salt and pepper to taste.

Serve

Slice the duck breasts and serve with the blueberry-infused Port Wine Sauce drizzled on top. Garnish with additional marinated blueberries if desired.