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).
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.
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.
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!
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
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
Fantastic dish. Served on top of mashed potatoes. Great presentation but a little dark in colour. Delicious!
this was great!!the blueberrys and tyme blend with the duck!ymm
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!