Seared Ducked Breast with Blueberry Aigre-Doux
Recipe by Chef Isaac Bernstein
- Pelleh Duck Breasts- 6
- Frozen Blueberries- 1- 12oz bag
- Red Wine Vinegar- ¼ Cup
- Sugar- ¼ Cup
Seared duck breast:
Season the breast with salt and pepper, then score the skin and place duck breast skin side down in a cold sauté pan over medium to high heat. Allow it to slowly render. Pour off accumulated fat and reserve for another use. Keep rendering the skin until it is golden brown and crisp (approx. 10 minutes).
Turnover breast and cook for approximately 2-4 more minutes. (Duck should be eaten more to the medium side)
For the Blueberry Aigre-Doux
Place Frozen Berries, Sugar and Vinegar into a pot and bring to a simmer. Cook, stirring occasionally until it thickens slightly.
Slice the warm Duck Breast and spoon over the Blueberry Aigre-Doux