I ran across Duck Breast in Publix this week, which I don't see every time I'm there, and as I am focused on a diversity of food and vegetables in my diet, I grabbed it for a boost of protein, Iron, and Vitamin B.
Duck has a "gamey" flavor compared to chicken, but when served with a sweet, acidic sauce like the blueberry red wine sauce, the flavors blend perfectly.
Don't let this recipe intimidate you!
You can divide the instructions into 4 parts and the timing works really well.
1. The potatoes
2. The duck breast
3. The blueberry red wine sauce
4. Flash fry the potatoes
A key part of this recipe is ensuring you place the duck, skin down in a cold pan so that the fat renders properly. This always the fat to "melt" out slowly, which will allow for a crispier skin... and for all you bacon lovers, for bacon it works the exact same way.
If you have any questions before making the recipe, reach out! I'd love to walk you through it. If you try the recipe, take a picture and send it my way.
Cheers, friends!
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