Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. Served with a side of roasted potatoes seasoned with rosemary and thyme.

Recipe Summary

prep:
45 mins
cook:
45 mins
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.

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  • Place cubed potatoes into a 9x13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.

  • While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.

  • Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.

  • Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.

  • Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.

Nutrition Facts

846 calories; protein 33.2g 67% DV; carbohydrates 111.7g 36% DV; fat 32.9g 51% DV; cholesterol 121.1mg 40% DV; sodium 1589.3mg 64% DV. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/20/2007
I loved this dish with a few modifications. I made it for two but still had a lot of the sauce left over so I would half that part (except for the Jalapeño...needed more)I used bacon instead of pancetta. Added a little smokiness and the fat needed to cook the shallots and mushrooms. Also so oil or butter in the pan for the duck. The duck fat is plenty! I used my cast iron skillet for a nice crust and reduced the cooking time for the duck to be med-rare. (140-45 degrees). Read More
(33)

Most helpful critical review

Rating: 3 stars
01/11/2010
good all around idea i added cream then butter at the end to turn it into a bluberry cream sauce also the breasts are way over done at that temperature you want them to be more a med-rare to medium its game not poultry so there is no risk of salmonella Read More
(6)
51 Ratings
  • 5 star values: 34
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/20/2007
I loved this dish with a few modifications. I made it for two but still had a lot of the sauce left over so I would half that part (except for the Jalapeño...needed more)I used bacon instead of pancetta. Added a little smokiness and the fat needed to cook the shallots and mushrooms. Also so oil or butter in the pan for the duck. The duck fat is plenty! I used my cast iron skillet for a nice crust and reduced the cooking time for the duck to be med-rare. (140-45 degrees). Read More
(33)
Rating: 5 stars
11/21/2009
Very good recipe. We all loved the blueberry sauce. Seemed weird while I was making it but got rave reviews from the fam. I have made the sauce a few other times by itself to put over other meat. I am not a big fan of bok choy so I used spinach instead. I also didn't cook as long. Read More
(15)
Rating: 5 stars
10/30/2007
THIS WAS AMAZING! My husband said it was the best meal he ever had. I agree with the top review. If you make it for two, halve the blueberry dressing, use bacon, and don't cook the duck too long! Well worth the time and effort. Read More
(13)
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Rating: 5 stars
12/29/2007
Absolutely delicious! I used maple syrup instead of sugar prepared the sauce well in advance and then marinated the duck breasts in the sauce for 30 minutes before cooking (I made a couple deep slices in each breast to help the sauce penetrate the meat). I served the duck simply with steamed fingerling potatoes - delicious! Read More
(10)
Rating: 3 stars
01/11/2010
good all around idea i added cream then butter at the end to turn it into a bluberry cream sauce also the breasts are way over done at that temperature you want them to be more a med-rare to medium its game not poultry so there is no risk of salmonella Read More
(6)
Rating: 4 stars
07/06/2007
Yummy recipe the blueberry sauce was good but took a long time to have the consistency I wanted 1 hour. I had no drippings from the pancetta so used so but the mushrooms made some liquid as they cooked. Cooked the duck 10 minutes each side. My husband loved it for his birthday dinner said it was the best duck ever. I also used 1 lb of white mushrooms as we do not like shitakes Read More
(6)
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Rating: 5 stars
11/19/2010
Fantastic dish. Served on top of mashed potatoes. Great presentation but a little dark in colour. Delicious! Read More
(5)
Rating: 5 stars
10/20/2009
this was great!!the blueberrys and tyme blend with the duck!ymm Read More
(5)
Rating: 4 stars
11/18/2014
I loved this recipe. I did make some changes however because my boyfriend and his family aren't much for leafy greens. Instead of bok choy I cooked asparagus so the green color could still be on the plate and have a nice vegetable but not the leafy texture. I also did veto the mushrooms because I'm not a fan but still think they would have been excellent even with the asparagus. As for the jalapeno I was not sure if I should include the seeds or not. I didn't because I was afraid it would be too hot and I think it turned out lovely. I also kept the blueberry sauce on low for the entire time I was cooking for the thick consistency. The potatoes are great but I recommend replacing two tablespoons of the olive oil with butter and cooking them at 350 instead of 375. They will burn less and taste better. Overall this a great recipe that has lots of rooms to play with. I have made it two time now and it just keeps turning out better the more I try it. My biggest tip is to be very careful to not overcook the duck if you did not buy it from the store. Wild game can get very tough when overcooked. I belong to a hunting family so if you do not it's not something everyone knows. But again great recipe. If you think it sounds weird like my boyfriend did at first don't fret. This is now his favorite way to eat duck and requests it every time he shoots one. Hope this helped! Read More
(4)