Name: Duck with Blueberries
Yield: Makes 4 main-course servings
Ingredients: 2 tablespoons cold unsalted butter; 4 Pekin (Long Island) duck breasts or 2 mullard breasts (1½ to 2 pounds total); 1 tablespoon raspberry, sherry, or red wine vinegar, or more to taste; Salt and pepper; 1 cup blueberries (preferably the small wild variety), raspberries, or blackberries; 1 cup concentrated duck broth, ¼ cup homemade duck glaze, or 2 tablespoons commercial glaze (Note); ½ cup port or ¼ cup water

Preparation info

Makes
4
main-course servings

Difficulty
Easy

Appears in

The Duck Cookbook

By James Peterson

Published 2003

About

Duck with black currants is a classic French dish, but since those fresh berries are almost impossible to find, I use blueberries. The small wild blueberries that are in season in early summer are best, but if you can’t find them, just use the big kind. The principles behind making duck with blueberries are the same as for duck à l’orange, or for that matter, duck with any fruit. The duck breasts are sautéed, then the pan is deglazed with either the fruit’