Grilled Duck Breast with Blueberry Sauce

Sauce
2 Tbsp. (30 ml) olive oil
1 large shallot, minced
2 cloves garlic, minced
3 cups (750 ml) blueberries, stemmed, rinsed & dried (you can use frozen berries but cook sauce a few minutes longer)
3 Tbsp. (45 ml) light brown sugar
3 Tbsp. (45 ml) water
� cup (125 ml) dry red wine

Warm olive oil in a large saucepan over medium-high heat. Sautee shallot and garlic until softened; don�t brown. Add blueberries, brown sugar and water; stir well, then let mixture cook for about 5 minutes, breaking up berries with fork. Add wine and bring to boil; let boil for half a minute or so, then reduce heat to low and let mixture simmer until thick. Set aside.

Duck Breasts
6 boneless duck breasts, trimmed of excess fat
Juice of one large orange
� cup (60 ml) soy sauce
1 tsp. (5 ml) five-spice powder
( available in Asian food shops)
Salt and freshly ground black pepper, to taste
Olive oil to brush grill

Rinse duck breast under cold running water, then pat dry. Use a sharp knife to prick the skin in several places; place the breasts in a shallow dish. Combine the orange juice, soy sauce, five-spice powder, salt and pepper in a small bowl and whisk together thoroughly. Pour mixture over the duck breasts and let sit at room temperature for about half an hour.

Preheat grill to medium. Lightly brush with oil. Remove breasts from marinade and place on grill, skin side down. Sear for 2 minutes on both sides, then cook for a further 6 to 8 minutes, turning occasionally, but leave them a little longer on the skin side to make the skin crisp. Remove from heat and let rest 5 minutes.

To serve, gently reheat blueberry sauce. Cut breasts into � inch (1 cm) slices slightly on an angle and arrange on a plate in overlapping slices; pour on sauce. Serve with additional sauce.

 

Serves 6

Make blueberry sauce ahead of time, then reheat gently to serve with grilled duck breasts. Be careful when grilling duck, as it requires a low fire and all your attention. If flare-ups do occur, move breasts away from flame. Cook slowly so the skin gets crisp.

Courtesy: Canadian Gardening Summer 2003

At Wilmot Orchards we take great care to provide you
with the best blueberries possible.