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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American South West Pacific For 1 Or 2 Main Dish Side Dishes Fruit Poultry European Berries Blueberries Meat Duck Number Of Servings

Duck Magret With A Blueberry Port Sauce

I decided to try another new way to prepare a duck breast with a new sauce, both my hubby and i enjoyed this. I thought it turned out really well with sauce really complimenting the duck. I did adjust the ingredients several times but i think i have written the right quantities for 2 people.

Steps

Duck breast.
Place the duck breast in a container with the garlic , orange zest and thyme.
Cover the container and place it in a refrigerator , leave it to infuse for a few hours.
Cook duck breast skin side down over medium / high heat to render fat and crisp skin.
This will take 8-10 minutes , you will have to drain fat periodically as a lot of fat will fill the pan , just be careful.
As it is very hot.
Transfer duck to an oven proof dish , place on a wire rack and cook in 180c oven for 20-25 minutes , this will leave it nice and pink in the middle.
I turn the oven , to grill , for the last few minutes to really crisp up the skin , but take your pick i like it this way.
Blueberry sauce.
Heat port , half the berries and redcurrant jelly in a pan.
Heat to a medium / high heat and leave to simmer for 8-10 minutes until it reduces to a thin sauce consistency.
Add a little water to cornflour and add to sauce to thicken slightly , add dijon mustard and whisk to dissolve.
Remov.

Ingredients

duck breasts, garlic clove, thyme leaves, orange, zest of, port wine, red currant jelly, blueberries, dijon mustard, cornflour, olive oil, red onion, butter, baby spinach leaves, potatoes, onion