Duck with Blueberry Sauce, Roasted Potatoes, and Sautéed Vegetables

This dish offers a terrific blend of flavors and textures.

Tender duck is perfectly complemented by the tangy sweetness of blueberry sauce.

Crispy roasted potatoes add a satisfying crunch, and hearty sautéed vegetables round out the dish.

It's a unique combination that promises to delight your taste buds and leave you craving more.

What makes this dish truly special is the unexpected but delightful pairing of succulent duck with tangy blueberry sauce.

The rich, savory flavor of the duck is beautifully enhanced by the sweet and slightly tart notes of the blueberry sauce, creating a harmonious balance that will leave you craving every bite.

The blueberries' natural sweetness adds depth to the dish while also providing a refreshing contrast to the savory elements.

It's a combination that may seem unconventional at first glance, but once you try it, you'll understand why it works so well.

Seared Duck, Fruit Sauce, Blueberry Sauce, Roasted Potatoes, Easy Duck Recipe

Dinner, Duck

French

Yield: 2

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Duck with Blueberry Sauce, Roasted Potatoes, and Sautéed Vegetables

Level: Intermediate

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Ingredients

For the Roasted Potatoes:

• 1 Yukon Gold potato, cubed
• 1 tablespoon olive oil
• 1 tablespoon fresh rosemary, finely minced
• Salt and pepper

For the Blueberry Sauce:

• 1 Granny Smith apple, peeled and cored
• ¼ onion, peeled
• 1 cup blueberries
• ¼ cup packed light brown sugar
• 3 tablespoons sugar
• ¼ cup white wine vinegar

For the Sautéed Vegetables:

• 1 shallot, peeled and thinly sliced
• 2 ounces sliced shiitake mushrooms, thinly sliced

For the Duck:

• 2 skin-on boneless duck breasts

Preparation

Cook the Potatoes:

1. Preheat oven to 400℉. Place cubed potatoes in a small glass baking dish. Drizzle with olive oil and sprinkle with rosemary, salt, and pepper. Toss potatoes until they are evenly coated and then spread into a single layer across the bottom of the baking dish. Bake until browned, about 35 to 40 minutes.

Prepare Blueberry Sauce:

1. While the potatoes are roasting, place apple and onion in a food processor and finely chop. Place in a saucepan with blueberries, brown and white sugar, and vinegar.
2. Place mixture over high heat to bring to a boil, then simmer until pulpy and beginning to thicken, about 30 minutes.

Prepare and Cook Duck:

1. Pat the duck dry with paper towels. Make diagonal cuts across the duck skin, scoring almost all the way through the skin and fat. Season with salt and pepper. Allow the breasts to rest, with the skin side up, at room temperature for 15 minutes.
2. Heat a large pan over medium heat until hot. Place the seasoned duck in the pan, skin side down. Cook for 6-7 minutes or until the skin is browned and crispy. Flip the duck and cook for an additional 3 to 4 minutes for a medium doneness (reaching 140°F). Transfer the duck to a cutting board, placing it skin side up, and let it rest for at least 10 minutes.

Sauté Vegetables:

1. While duck is resting, remove all but 1 tablespoon of duck from from skillet and place over medium heat. Add the shallots and the mushrooms to the hot skillet. Stir and cook until soft and just beginning to brown, about 4 minutes, then remove from heat.

Assemble and Serve:

1. Slice each duck breast diagonally into ½-inch pieces. Divide the sauté vegetables among two plates. Arrange the sliced duck breasts on top, then spoon blueberry sauce on top. Serve with oven-roasted potatoes on the side.

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