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Duck Breast with Blueberry Mostarda
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Duck Breast with Blueberry Mostarda

An easy and quick summer supper also perfect for entertaining.  Pair with a pinot noir.
Author adapted from "Root to Leaf" by Steven Satterfield

Ingredients

Blueberry Mostarda

  • 1/2 cup white wine vinegar
  • 1/4 cup sugar
  • 1 medium shallot, minced
  • 1 teaspoon yellow mustard seeds
  • 1/2 teaspoon fresh ginger, minced
  • 1 bay leaf
  • 1 sprig fresh thyme
  • pinch Kosher salt
  • 2 cups blueberries, washed

Duck Breasts

  • 4 duck breast halves
  • Kosher salt and freshly ground black pepper

Instructions

Blueberry Mostarda

  • In a small saucepan, combine all the ingredients except the blueberries and bring to a boil.
    2.Lower the heat to medium low to medium and simmer until the mixture is reduced by half, about 5-8 minutes.
    3.Add 1 cup of blueberries and continue to simmer until the blueberries have burst and the sauce starts to thicken. Turn heat off and add the remaining cup of blueberries, stir to combine.
    4.Let cool to room temperature. Can be refrigerated for up to 2 weeks.

Duck Breasts

  • Trim any silverskin on the flesh side of the duck breasts.
    2.Score the fat side of the duck breasts by carefully slicing just the fat with parallel lines about 1/8 inch apart. Turn the breast 90 degrees and repeat to make a crisscross pattern in the fat.
    3.Season both sides of the breasts with kosher salt and just the flesh side with freshly ground black pepper.
    4.Place the duck breasts in a COLD nonstick or cast iron pan.  Turn heat to medium low and cook for 12-14 minutes, allowing the fat to render.  Turn the breasts over and cook for another 2 minutes.  Check for doneness, 130 degrees F is medium rare.  Allow to cool for 5 minutes and then slice and serve with blueberry mostarda.