Duck Breast With Blueberry-Port Sauce

Food Is medicine, Section 2

AUTHOR NOTES

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius ligula erat, vitae finibus mi tincidunt vel. Orci varius natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. In interdum est mauris, vel tempor turpis varius non. Sed nec ultrices augue, in lobortis diam. Sed et nulla sed magna vestibulum luctus et eu libero. Etiam lacinia porta mi sit amet volutpat. Donec scelerisque felis nec quam suscipit, sit amet convallis nulla ornare. Sed dapibus volutpat metus, ut facilisis eros condimentum fermentum. Etiam sed orci ut sapien tempus volutpat.

PREP TIME
5 minutes

COOK TIME
30 minutes

SERVES
1

INGREDIENTS

(8-ounce) boneless, skin-on duck breast
Kosher salt
scallion, whites finely diced and greens cut on the diagonal
1/2 cup ruby Port
1/2 cup frozen Maine blueberries
1 tablespoon balsamic vinegar
1 teaspoon fish sauce
1 tablespoon unsalted butter
Freshly ground black pepper

Step 1.

Score the duck’s skin with a cross-hatch pattern, making sure not to pierce the actual flesh underneath. Season both sides with salt and place, skin-side down, in a cold skillet. Turn on the heat to medium-low and let cook on the skin side 10 to 15 minutes, until much of the fat has rendered out. Flip and sear the other side 2 minutes, or until internal temperature of the meat is 135°F, medium-rare. Set aside to rest while you make the pan sauce.

Step 2.

Pour the duck fat out into a glass or ceramic container (save that for potatoes another day), leaving about 1 teaspoon behind. Sauté the white parts of the scallion 1 minute, seasoning with salt. Splash in the Port and frozen blueberries and let reduce until very syrupy, about 10 minutes. Add the vinegar and fish sauce and let warm through for a few seconds. Take off the heat and add the pat of butter, moving it around constantly until fully melted and sauce is glossy.

Step 3.

Transfer sauce to a plate. Carve the duck breast into thin slices and lay over the sauce. Garnish with the green parts of the scallion and freshly ground black pepper. Eat with roasted potatoes or a side salad, like frisée or radicchio.