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Pan-Seared Duck With Blueberry Glaze

 
One serving costs about $8.64 One serving costs about $8.64 One serving costs about $8.64

$8.64 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free
spoonacular Score:69%

Spoonacular Score: 69%

 

Pan-Seared Duck With Blueberry Glaze requires roughly about 45 minutes from start to finish. One portion of this dish contains around 47g of protein, 21g of fat, and a total of 520 calories. This gluten free recipe serves 4 and costs $8.64 per serving. 1 person were glad they tried this recipe. Head to the store and pick up water, sugar, duck breast halves, and a few other things to make it today. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 68%, which is pretty good. Similar recipes include Seared Duck Breasts with Raspberry-Honey Glaze, Seared Duck Breast with Blackberry Pan Sauce, and Pan-Seared Five-Spice Duck Breast with Balsamic Jus.

Ingredients

Servings:
2 tsps
2 tsps salt
salt
1 tsp
1 tsp black fresh ground pepper
black fresh ground pepper
1.5 Tbsps
1.5 Tbsps dried thyme leaves
dried thyme leaves
1 Tbsp
1 Tbsp dried rosemary
dried rosemary
2 Tbsps
2 Tbsps vegetable oil
vegetable oil
1 Tbsp
1 Tbsp butter
butter
4
4  boneless duck breast
boneless duck breast
2 pts
2 pts fresh blueberries
fresh blueberries
0.5 cups
0.5 cups water
water
0.5 cups
0.5 cups apple juice
apple juice
0.5
0.5  white sugar
white sugar
1
1  jalapeno pepper
jalapeno pepper
2 tsps salt
2 tsps
salt
1 tsp black fresh ground pepper
1 tsp
black fresh ground pepper
1.5 Tbsps dried thyme leaves
1.5 Tbsps
dried thyme leaves
1 Tbsp dried rosemary
1 Tbsp
dried rosemary
2 Tbsps vegetable oil
2 Tbsps
vegetable oil
1 Tbsp butter
1 Tbsp
butter
4  boneless duck breast
4
boneless duck breast
2 pts fresh blueberries
2 pts
fresh blueberries
0.5 cups water
0.5 cups
water
0.5 cups apple juice
0.5 cups
apple juice
0.5  white sugar
0.5
white sugar
1  jalapeno pepper
1
jalapeno pepper

Equipment

colander
colander
sauce pan
sauce pan
frying pan
frying pan
bowl
bowl
aluminum foil
aluminum foil
colander
colander
sauce pan
sauce pan
frying pan
frying pan
bowl
bowl
aluminum foil
aluminum foil


Instructions

Rinse the duck breast halves and pat dry. Rub the spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes to ensure the juices settle and remain in the meat. Stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes. Over a bowl strain and stir the blueberry mix through a colander so that you have a clear glaze. Slice duck on an angle. Pour a small amount of the glaze on a plate and arrange duck breast over top. Fresh asparagus makes a lovely accompaniment vegetable with this dish. Http://cookingwithleyla.blogspot.com/2011/01/pan-seared-duck-with-blueberry-glaze.html

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $8.65
Ingredient
2 teaspoons salt
1 teaspoon black fresh ground pepper
1.5 tablespoons dried thyme leaves
1 tablespoon dried rosemary
2 tablespoons vegetable oil
1 tablespoon butter
4 boneless duck breast
2 pints fresh blueberries
½ cups apple juice
1 jalapeno pepper
Price
$0.01
$0.06
$0.56
$0.25
$0.11
$0.12
$25.83
$7.44
$0.17
$0.06
$34.61

Tips

Health Tips

  • Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

Green Tips

  • Please enjoy blueberries during the summer months when they are in season. Eating blueberries in winter means you're eating fruit that has either been transported a long distance or that has been grow in a greenhouse. Either way, their production is far from environmentally friendly, and you probably aren't doing your wallet any favors either. If you want blueberries in winter, buy them frozen!

Disclaimer

Nutritional Information

Quickview
519 Calories
46g Protein
20g Total Fat
39g Carbs
34% Health Score
Limit These
Calories
519
26%

Fat
20g
32%

  Saturated Fat
10g
66%

Carbohydrates
39g
13%

  Sugar
26g
30%

Cholesterol
181mg
61%

Sodium
1322mg
58%

Get Enough Of These
Protein
46g
94%

Vitamin B12
29µg
490%

Vitamin B6
1mg
76%

Vitamin B1
1mg
67%

Selenium
45µg
65%

Iron
11mg
64%

Vitamin C
45mg
56%

Manganese
0.94mg
47%

Vitamin B2
0.8mg
47%

Vitamin K
49µg
47%

Phosphorus
456mg
46%

Vitamin B3
8mg
44%

Copper
0.85mg
42%

Fiber
6g
26%

Potassium
856mg
24%

Vitamin B5
2mg
21%

Magnesium
72mg
18%

Zinc
2mg
14%

Vitamin E
1mg
12%

Vitamin A
516IU
10%

Folate
31µg
8%

Calcium
45mg
5%

covered percent of daily need

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