Sabrina's Healing Kitchen - Gluten Free Recipe, Paleo Recipe

Recipe of the month

Pan seared duck breast with blueberry balsamic pan sauce

Ingredients:

2 Boneless Duck Breast halves
2 Shallots-halved and sliced thin
½ c. Chicken stock
1 c. Fresh blueberries
½ c. Balsamic vinegar

Instructions:

Preheat the oven to 350°.
Score the fat on the duck breasts by making 2” long diagonal cuts into the fat. Be careful not to cut all the way into the flesh. Then make a few similar cuts in the other direction, so that you have somewhat of a checkerboard pattern. Three cuts or so in either direction should be enough
Sprinkle the meat side of the breast with salt and pepper. Using a non-stick pan, heat on medium high until very hot (do not add any oil). Place the duck breasts skin side down. Cook until the one side is brown and crispy looking-about 5 minutes. Flip over and brown the meat side about 2-3 minutes. If the pan starts to smoke, lower the heat.
Take the breasts out of the pan and put on a baking sheet. Bake for about 6 minutes.
Meanwhile, drain all but 2 T. of the fat from the pan. (Save the fat for another use-like duck fat fried new potatoes!).
Add shallots to the pan and sauté over medium heat until the shallots are soft and start to brown. Add in the chicken stock and let it bubble up. Stir up any browned bits in the pan. Add in the blueberries and cook for 1 minute. Mash them a little as you go with a spatula or spoon.
Add the balsamic and let it bubble up again, stirring constantly. Turn off the heat and let the sauce thicken up.
Take the breasts out of the oven and let them rest about 5 minutes. Slice and serve with the blueberry pan sauce.

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