I came up with this dish to impress Katherine one night. It involved a fancy polenta filled with mushrooms and truffle oil. Although the duck and the sauce were excellent, the polenta was a let down and it would have been better just to make the regular recipe. Sometimes there is no need to make something fancy, lesson learned. The sauce requires this blueberry jam and fresh beef stock.
The recipe uses wild duck breasts which are very lean. If using commercial duck breasts drain the fat after searing the breasts and reserve only a tablespoon or so. Wild duck breasts are also smaller so adjust the amount to feed four people.
Wild Duck with Blueberry Sauce
- 6 wild-caught duck breasts
- 1/2 cup blueberry jam
- 2 cups beef stock
- 1 cup dry red wine
- 3 tbsp butter
Season duck breasts with salt and pepper and let sit for 30 minutes. In a saute pan large enough to hold all the duck melt butter over medium heat. Sear breasts until rare in the center, about three minutes per side. Remove duck to a plate and cover. Add stock and deglaze pan. Add jam and stir to incorporate then add wine. Cook sauce down until thickened, about 10 minutes. Return duck to pan and cook until breasts are warmed. Serve over polenta.