Seared Duck with Blueberry Sauce
THURSDAY – 4/23/2020 – Asst. Chef Trish Veirs cooks Seared Duck.
Description: Cook along with Trish as she shows us how to make Seared Duck with Blueberry Sauce. See the separate Duck Marinade recipe.
– 3 PM Alaska Time
– 4 PM Pacific Time
– 5 PM Mountain Time
– 6 PM Central Time
– 7PM Eastern Time
- Dutch Oven or Sauté Pan w/ lid
- Sauce Pot w/ lid for rice
- Sauce Pot for Vegetables
- Sharp Knife
- Cutting Board
- Glass for Cocktail of Choice
- 4 – 6 pieces Duck with skin on, Breasts or Legs
- 1-2 Tbs Cooking Oil
- 2 Cups Marinade See separate Duck Marinade Recipe
- 1/2 Onion diced small, White or Yellow
- 1 Cup Blueberries Fresh or Frozen (thawed)
- 1 Cup White Wine Sub: Apple Cidar Vinegar
- 1 Tbs Garlic Chopped or minced
- 1 Tbs Mustard Whole Grain or Dijon
- 1 – 2 Tbs Butter
- 1 Cup Basmati Rice
- 2 Cups Water This may vary the water amount and will vary your cooking time. Look at package instructions.
- 1 Tbs EVOO or Butter EVOO = Extra Virgin Olive Oil
- 1 1/2 tsp Garlic Powder Sub: granulated
- 1 1/2 tsp Thyme leaves Dried
- 2 – 3 Cups Baby Carrots
- 1/4 Cup Honey
- 2 Tbs Brown Sugar
- 2 Tbs Butter
- 1 pinch Salt
- At least 2 hours prior to cooking, marinade the duck (or chicken). Score the skin of the Duck in a diagonal crosshatch pattern (allowing for better rendering of the fat layer and more crisp edges). Place duck into marinade and place in fridge.
- Now that it’s time to start cooking, pull the Duck out of the fridge to rest on the counter. Pull out the measurement of blueberries (if frozen) to allow for them to start to thaw.
- Place the Dutch oven on the stovetop, keeping the lid close. Add 1 – 2 Tbsp of oil to pan. Place a Sauce pot filled with water on burner to start boiling for carrots.
- Start the rice, according to package instructions (rule of thumb: 2 cups of liquid per 1 cup of rice). Add some Garlic Powder and Thyme leaves.
- While waiting for carrot water and rice to boil, dice the onion. Once water(s) have boiled, add carrots to their pot. Reduce the rice to simmer and cover, cooking for remaining time.
- Now pull the Duck pieces from the marinade. Pat off excess marinade.
- Turn the burner to Medium under the Dutch oven. Place the Duck (or Chicken) skin side down in the cool pan. Cook for 5 – 8 minutes, rendering out some of the fat and searing the skin. (For Chicken, the timing is closer to 8 – 10 minutes for the first side). *Timing will vary depending on stove, pan and thickness of meat.
- Once the fat has rendered and the skin is seared, carefully turn the Duck over. Cook for 2 – 3 minutes, then pull the Duck.
- Once Duck is pulled, make the bluebearry sauce. SEE BELOW
- Rice should be done, turn off, take off heat and let sit with lid on.
- Carrots should be tender. Strain off the water. Add honey, brown sugar, butter, and salt to carrots. Over a medium medium-low heat, stir carrot mixture until the carrots are nicely coated.
- Slice the duck. Plate the duck over the rice, with the carrots on the side and spoon some sauce over the duck. Enjoy!
Blue Berry Sauce
- Add dice onion to pan, start sautéing until almost translucent.
- Add blueberries, then white wine to deglaze the pan. Allow to simmer, periodically mashing the blueberries. (Looking for about ½ whole and ½ mashed.)
- Once wine has reduced by half, add the garlic and mustard. Simmer for about 1 minute. Turn off burner and add butter. Stir to combine