Peppercorn-Crusted Muscovy Duck with Blueberries Recipe

Name: Peppercorn-Crusted Muscovy Duck with Blueberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup sugar; 2 tablespoons water; 2 1/2 tablespoons balsamic vinegar; 1 1/2 cups canned low-salt chicken broth; 1 cup mixed dried fruit, cut into matchstick-size pieces; 1 tablespoon minced fresh ginger; 2 12- to 16-ounce boneless Muscovy duck breast halves with skin; 4 teaspoons crushed mixed peppercorns; 2 tablespoons (1/4 stick) chilled butter, cut into small pieces; 3/4 cup frozen blueberries, thawed

Servings: persons

1/4 cup sugar
2 tablespoons water
2 1/2 tablespoons balsamic vinegar
1 1/2 cups canned low-salt chicken broth
1 cup mixed dried fruit, cut into matchstick-size pieces
1 tablespoon minced fresh ginger
2 12- to 16-ounce boneless Muscovy duck breast halves with skin
4 teaspoons crushed mixed peppercorns
2 tablespoons (1/4 stick) chilled butter, cut into small pieces
3/4 cup frozen blueberries, thawed

1
Stir sugar and water in heavy small saucepan over low heat until sugar dissolves.
2
Increase heat; boil without stirring until mixture is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes.
3
Stir in vinegar (mixture will bubble).
4
Add broth.
5
Simmer until reduced to 1 cup, about 20 minutes.
6
Remove from heat.
7
Stir in dried fruit and ginger.
8
Let stand 30 minutes.
9
Meanwhile, using fork, pierce duck skin (not meat) all over.
10
Sprinkle with salt.
11
Rub pepper over skin side of duck.
12
Heat heavy large skillet over medium heat.
13
Add duck, skin side down, and cook until golden and crisp, about 15 minutes.
14
Turn over; cook to desired doneness, about 8 minutes for medium.
15
Let rest 10 minutes.
16
Rewarm sauce over low heat.
17
Whisk in butter a few pieces at a time.
18
Stir in blueberries.
19
Season with salt and pepper.
20
Slice duck breasts; serve with sauce.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup sugar, 2 tablespoons water, 2 1/2 tablespoons balsamic vinegar, 1 1/2 cups canned low-salt chicken broth, and more.

Yes, Peppercorn-Crusted Muscovy Duck with Blueberries falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peppercorn-Crusted Muscovy Duck with Blueberries

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