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Ready in 45 minutes, this dish will simply amaze you
If you’ve never made duck breasts, you’ll be amazed how quick and easy this recipe is. The fruitiness of the blueberry sauce works wonderfully with the rich, crisp duck skin. Serve with asparagus, broccolini or green beans drizzled with olive oil, or use the extra rendered duck fat on the veggies. Ask for mild-flavored Peking duck at your market’s butcher counter.
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For the duck breast:
4 (6-ounce) duck breasts
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon granulated garlic
For the sauce:
1 tablespoon extra-virgin olive oil
1 small shallot, finely chopped (2 tablespoons)
1 clove garlic, finely chopped
1 1/4 cups frozen blueberries, thawed
2 tablespoons balsamic vinegar
1 teaspoon fresh chopped thyme leaves
1 tablespoon rendered duck fat (what’s left at the bottom of the pan once the duck is cooked)
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Makes 4 servings
Calories: 370
Fat: 24 g
Saturated fat: 6 g
Cholesterol: 180 mg
Fiber: 2 g
Protein: 32 g
Carbohydrate: 8 g
Sodium: 260 mg
— Recipe courtesy of Mark Hyman, MD.
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