Jul 14 2026
Restaurants›Harvest Wine Bar & Restaurant›Pan Seared Duck Breast Recipe

Pan Seared Duck Breast Recipe

Inspired by Harvest Wine Bar & Restaurant
Time1h
Serves2

butternut squash puree, brussels sprouts, blueberry sauce

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Ingredients

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Duck Breast

Butternut Squash Puree

Brussels Sprouts

Blueberry Sauce

Method

Duck Breast

  1. 1

    Prepare Duck Breasts

    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 black pepper.

  2. 2

    Sear Duck Breasts

    Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook until the skin is crispy and golden brown, about 6-8 minutes. Flip and cook for an additional 4-6 minutes for medium-rare. Remove from the skillet and let rest.

Butternut Squash Puree

  1. 3

    Prepare Butternut Squash

    Peel, seed, and cube the butternut squash. Place in a pot, cover with water, and boil until tender, about 15-20 minutes.

  2. 4

    Make Puree

    Drain the squash and return it to the pot. Add olive oil, salt, black pepper, and heavy cream. Blend until smooth using an immersion blender or food processor. Adjust seasoning if necessary.

Brussels Sprouts

  1. 5

    Prepare Brussels Sprouts

    Trim the ends of the Brussels sprouts and cut them in half. Mince the garlic cloves.

  2. 6

    Sauté Brussels Sprouts

    Heat olive oil in a skillet over medium heat. Add Brussels sprouts and garlic, season with salt, and sauté for about 8-10 minutes until they are tender and slightly caramelized.

Blueberry Sauce

  1. 7

    Cook Blueberry Sauce

    In a saucepan, combine blueberries, sugar, lemon juice, and water. Bring to a boil over medium heat, then reduce to a simmer for about 10 minutes until the sauce thickens slightly.

  2. 8

    Blend Sauce

    Remove from heat and let cool slightly. Blend until smooth, then strain if desired for a smoother texture.

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