DUCK WITH BLUEBERRY SAUCE

Yields 10 portions

10 4oz Duckling Breasts

For the sauce

30g Butter

60g Sugar Granulated

250ml Fresh Squeezed Orange Juice

125ml Red Wine Vinegar

125ml Red Wine

250ml Demi Glace

2 Medium Shallots

100ml Fresh blueberry puree

50 Blueberries for garnish

Instructions

As duck is quite fatty, it is a good idea to score the fat on the breast in a crisscross pattern, to allow most of the fat to render and leave you with nice crispy skin. We are then going to season them with a little cinnamon, salt, pepper, olive oil and fresh thyme, and marinate for one hour. Place breast into a hot pan over medium heat, then place in a 400° oven for 7-10 minutes, remove from oven and allow breasts to rest for five minutes, as this will allow the meat to reabsorb it’s beautiful juices.

Meanwhile for the sauce, brown shallots in one pan add red wine and reduce by 3\4, add red wine vinegar an reduce by 3\4 once more, in a second sauce pan make a light caramel with the butter & sugar, then add orange juice and simmer until caramel is dissolved, combine the contents of both pots with the demi glace and blueberry puree bring to a boil, strain and serve, place whole berries in sauce for garnish. This dish is beautifully complimented by pomme au gratin, braised red cabbage, glazed carrots, green beans & any other vegetable you love.