Seared Duck Breast Recipe

Inspired by Grand Cru

Time40m

Serves2

Choice of blueberry reduction or Grand Master Marnier cream sauce.

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Ingredients

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1
Prepare the Duck
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
2
Sear the Duck
Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook for about 6-8 minutes or until the skin is crispy and golden brown. Flip the duck breasts and cook for another 4-6 minutes for medium-rare.
3
Rest the Duck
Remove the duck breasts from the skillet and let them rest for at least 5 minutes before slicing.
4
Make the Blueberry Reduction Sauce
In a saucepan, combine blueberries, red wine, honey, and balsamic vinegar. Cook over medium heat until reduced by half and thickened, about 15 minutes. Strain if desired.
5
Make the Grand Marnier Cream Sauce
In a separate saucepan, melt butter and sauté minced shallots until translucent. Add heavy cream and Grand Marnier, simmer until thickened, about 10 minutes.