Blueberries & porto & duck breast

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In Spain we don’t eat duck as much as I would back home in France. But in a recent visit to France, I bought a duck filet (magret de canard) and froze it.

Today is Sunday, the sun is shining, the holidays are approaching so I thought i would make a nice dish. I haven’t been posted many recipes recently and need to get back on track 🙂

This recipe is easy to make and it’s very tasty. We had this dish back in the summer last year when we visited Corsica.

 

What do you need?

Serves 2

  • 1 duck filet (magret)
  • 125g of blueberries
  • 3 small carrots
  • 1/2 courgette
  • 3 white mushrooms
  • 2 garlic cloves
  • 1 glass of water
  • 1 tsp of sugar
  • 20cl of porto
  • Olive oil, salt, black pepper, provence herbs

Steps:

  • Make some cross pattern with a sharp knife on the fat skin side of the duck filet. On the other side, put some salt and Provence herbs. Reserve for later.
  • Wash the blueberries, put them in a heavy copper saucepan with the glass of water and the sugar. Cook for 20mn at medium to low heat.
  • After 10mn, add 1 tbsp of porto
  • Meanwhile, cook your vegetables: Peal the carrots & courgettes, cut the courgette in slice or cubes, cut the carrots in 4 in the length or in cubes and do the same with the mushrooms.
  • In your cast iron Le Creuset casserole, heat up some olive oil, add the 2 garlic cloves and move the cloves around with the fork to spread the garlic flavour in your pan
  • Add the vegetables, stir them with salt, black pepper and Provence herbs
  • Once cooked, reserve aside
  • Without cleaning your casserole, we will cook the duck. Don’t pre heat the casserole.
  • Place the duck breast fat side in the casserole and cook it for around 10mn.
  • You should not add oil or anything else as the grease from the skin will melt a lot.
  • Once it’s well cooked, put on the other side a few minutes, depending if you like your duck red or well done. Don’t over cook it otherwise it will be hard. The best is to leave it slightly undercook, and then finish to cook it when it’s sliced in the sauce
  • Remove the duck and reserve aside
  • Add the rest of the porto and rub the casserole with a wood spoon to deglaze and add the blueberries sauce.
  • Stir a few minutes and add the duck filet on the meat side for a few minutes
  • Remove the duck and slice it. If it’s too red for your taste, add the slice to the sauce 1mn, not more as it will cook quickly
  • Serve and enjoy.

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