A production of the Maine Public Broadcasting Network
Maine Recipe

Grilled Duck Breast with Maine Wild Blueberry Sauce

2 – 11 ounce duck breasts, skin on

¼ cup chopped onion

¼ cup chopped carrots

¼ cup chopped celery

4 sprigs fresh thyme

2 cups chicken stock

salt and fresh pepper

1 cup Maine wild blueberries

1/3 cup blueberry jam or preserves

¼ cup red wine

Season the duck breasts with salt and pepper and set aside

To prepare the sauce: Sauté the onion, carrots and celery in olive oil in a saucepan. De-glaze the pan with a little chicken stock. Add the remaining chicken stock and sprigs of thyme and cook until reduced by one half. Drain the liquid, discard the cooked vegetables, and return the liquid to the top of the stove. Add the red wine and blueberry jam, and bring to a simmer. Taste, adding salt and pepper, and more wine or jam to balance the sauce. Stir in the blueberries and cook gently. Set aside.

On a hot grill, brown the duck breast with the skin side up first. Turn the breasts so the skin side is down. When the fat in the skin flames, turn of the heat, and continue cooking until the breasts are medium/rare. Remove from heat and slice the duck breast into slices. Arrange the slices on a platter and pour the sauce over the duck. Garnish with sprigs of fresh thyme.

 

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What’s for Suppah?, Beans, Blueberries and Beyond is made possible in part through a television demonstration grant from Rural Development, part of the U.S.D.A.