Duck and blueberries are a perfect food match. If you haven't made duck before, cooking a duck breast is a good way to start.
- 4 duck breasts, skin on
- 1 tbsp. NCOO's Rosemary Olive Oil
- 1/4 cup NCOO's Blueberry Balsamic
- 1/4 cup white wine
- 1/2 cup stock
- 4 tbsp. butter
- 4 tbsp. heavy cream
- NCOO's Salt & Pepper Mix to taste
Preheat oven to 375 degrees. Heat the olive oil in a deep skillet (oven safe) over medium high heat. While that is heating, score the skin on each duck breast. Sprinkle the breasts with salt and pepper and place in hot pan, skin side down. Keep it on the heat until the skin is very crispy and remove from pan. Reduce heat to medium and deglaze the pan with balsamic, wine and stock. Put the duck back in the pan, skin side up, and continue cooking in the oven until the breast is cooked through. Remove duck from pan, and add butter, cream, salt and pepper to the sauce and whisk until combined. Pour sauce over duck and serve immediately.