Duck Breast with Honey-Blueberry Sauce

Like strawberries and raspberries, blueberries are packed with antioxidants that lower one’s risk of getting cancer. It also has excellent anti-inflammatory properties. Instead of using them with your cheesecake or muffin recipe, try this excellent duck dish tonight.


Serves 4  Prep Time 10 minutes  Cook Time 20 minutes

1 duck breast, deboned
1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil

For the sauce
1 tablespoon eucalyptus honey, or other flavor of honey
1/4 cup red wine
1/4 cup demi-glace (available at specialty stores like Santis Deli)
1 tablespoon butter
dash of salt
pepper
4 tablespoons blueberries, fresh (if canned, drain the berries)

1  Score skin on duck breast fillets. Season with salt and pepper.

2  In a skillet over medium heat, add olive oil. Put duck in skillet skin side down.

3  When golden brown, turn over, and cook for another 5 minutes.

4  Set aside for 5 minutes then slice thinly and serve with sauce.

5  Make the sauce: Put honey and red wine in a small saucepan and bring to a boil. Reduce by half and stir in demi-glace. Stir in butter and season with salt and pepper. Stir in blueberries. Pour sauce over sliced duck.

Photography by  David Hanson │ Styling by Sharlene Tan

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