Duck Magret with a Blueberry Port Sauce
Elevate your dining experience with this Duck Magret with Blueberry Port Sauce—a luxurious yet approachable dish perfect for a special occasion or gourmet weeknight meal. Tender, crispy-skinned duck breasts are seared to perfection, then paired with a vibrant, sweet-tart sauce made from juicy blueberries, rich port wine, and silky butter. The combination of savory duck and the deeply flavorful sauce creates a harmony of textures and tastes that’s sure to impress. With simple steps like scoring the duck’s skin to achieve maximum crispness and deglazing the pan with wine for depth, this recipe merges elegance with ease. Serve this stunning dish with roasted potatoes or a fresh green salad for a meal that is as beautiful as it is delicious. Perfect for date nights or entertaining, this standout recipe showcases gourmet flavors without the fuss.
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Recipe Information
Ingredients
- 2 pieces Duck breast (Magret)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Blueberries (fresh or frozen)
- 0.5 cup Port wine
- 1 medium Shallot (finely chopped)
- 1 tablespoon Honey
- 2 tablespoons Unsalted butter
- 1 teaspoon Olive oil
- 0.25 cup Chicken stock
Instructions
Using a sharp knife, score the skin of each duck breast in a crosshatch pattern, being careful not to cut into the meat.
Season both sides of the duck breasts with salt and black pepper, rubbing it into the skin and flesh evenly.
Heat a heavy skillet (preferably cast iron) over medium heat. Place the duck breasts skin-side down in the cold pan and allow them to render their fat slowly. Adjust the heat to medium-low and cook for 7-10 minutes, or until the skin is crispy and golden brown.
Flip the duck breasts and cook for another 3-5 minutes for medium-rare or longer for your preferred doneness. Remove the duck from the pan and let it rest on a plate, loosely covered with foil.
Drain any excess fat from the pan, leaving about 1 teaspoon for the sauce. Add the olive oil and the finely chopped shallot, cooking over medium heat until the shallot is softened and fragrant, about 2-3 minutes.
Deglaze the pan with the port wine, scraping up any browned bits from the bottom of the skillet for extra flavor.
Add the blueberries, honey, and chicken stock to the pan. Simmer the mixture over medium heat, stirring occasionally, until it thickens and the blueberries have burst, about 8-10 minutes.
Remove the sauce from heat and whisk in the unsalted butter to give it a silky texture. Taste and adjust seasoning with salt or additional honey if needed.
Slice the rested duck breasts thinly against the grain and plate them. Spoon the blueberry port sauce generously over the slices, garnishing with fresh herbs if desired.
Serve warm alongside your favorite sides, such as roasted potatoes, asparagus, or a simple green salad.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 2592 mg | 113% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 55.6 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1244 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
