Grilled Duck Breast with Maine Wild
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.