- Total time 25 minutes
- Portion size 4 servings
Place duck skin-side down on a cutting board; trim off exposed fat around edges. Flip over. Without cutting through to meat, score skin and fat in crosshatch pattern. Season with salt and pepper on both sides.
In large skillet over medium-high heat, sear duck, skin-side down, until nicely browned, 4 to 5 minutes. Reduce heat to medium; flip duck over and cook 7 minutes. Remove duck from skillet and tent with foil. Let stand 5 minutes.
Meanwhile, in a medium pot, combine blueberries, broth, vinegar, brown sugar and cornstarch. Cook over medium heat until mixture is thick and syrupy and blueberries have popped, about 6 minutes. Season with salt and pepper.
Remove excess fat from skillet. Over medium heat, deglaze with wine; bring to boil and cook liquid for 1 minute. Add blueberry mixture; reduce heat to medium- high and cook until sauce has thickened; season with salt and pepper.
Divide blueberry sauce among plates. Arrange duck breasts over top to serve.
Nutritional facts PER SERVING: about
- Fibre 1 g
- Sodium 250 mg
- Protein 54 g
- Calories 485
- Total fat 24 g
- Cholesterol 300 mg
- Saturated fat 6 g
- Total carbohydrate 13 g