Partners Magazine

Seared Duck Breast with Blueberry, Ginger, and Jalapeño

As we transition into waterfowl season, we asked Michigan Out of Doors TV to share one of their favorite recipes to try this season. Enjoy their sweet and savory duck recipe below!

INGREDIENTS

• Duck breasts with skin on if possible
• 1/3 Cup Oil
• 1 TB Fresh ginger, peeled and very finely minced,
• 1 Whole fresh jalapeño, very finely minced
• 1 Cup Dry red wine
• ½ Cup Blueberry preserves or jam
• 1 TB Dijon mustard
• ¼ Cup Balsamic vinegar
• 1 Cup Fresh blueberries

DIRECTIONS

1. Salt your duck to taste on both sides.
2. In a pan large enough to hold all your breasts, place oil in over medium heat.
3. Once you barely begin to see smoke add duck breasts skin side down.
4. Cook 2/3 of the way on skin side in order to crisp skin as much as possible. If you didn’t leave skin on do the same process so you can get a nice brown color.
5. Flip duck over and cook to medium rare. Using a thermometer, when 125 to 130 degrees is reached remove duck from pan and place on a plate to rest while you make the sauce.
6. In a small sauce pan over medium heat, add a small amount of oil. Once you see a small amount of smoke add ginger and jalapeno. Sweat for 1 minute.
7. Deglaze with red wine and reduce the wine by half.
8. Add blueberry preserves, mustard and vinegar. Raise heat and bring to a boil and reduce until a syrup-like consistency is reached.
9. Add fresh blueberries to sauce, stir in and remove from heat.
10. Slice duck breast very thinly on a bias.
11. Add duck breast to serving plate.
12. Spoon sauce over and around duck.

To view the rest of the 2025 fall Partners articles please click here.