Pan Roasted Duck Breast

Adapted from recipe on foodnetwork.com
Yield: 3 servings

Pan Roasted Duck Breasts
2 duck breasts
salt and pepper
  1. With a sharp knife, score the duck fat. Do not cut into the meat.
  2. Season the duck with salt and pepper.
  3. Warm a heavy-bottomed pan over medium-high heat.
  4. Place duck breasts, fat side down, into the pan.
  5. Cook for 4-5 minutes to render the fat.
  6. Turn the duck breasts over, and reduce heat to medium.
  7. Cook for 6-7 minutes for medium rare.
  8. Let the duck rest for 5 minutes before thinly slicing.

Blueberry Chutney
Yield: 1/2 cup

1/2 cup brown sugar
1/4 cup white wine vinegar
1/4 cup red wine vinegar
2 tbsp apple cider vinegar
3/4 cup blueberries, fresh or frozen
1 small onion, minced
2 tsp ginger, grated
juice of half a lemon
  1. Combine sugar and vinegars in a medium pot.
  2. Place over medium heat and stir to dissolve the sugar. Simmer for 5 minutes.
  3. Add blueberries, onion, ginger, and lemon juice.
  4. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 45 minutes.