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Crispy Duck with Balsamic Blueberry Sauce
Roasted half duck served with a balsamic blueberry and maple reduction pan sauce with fresh blueberries. Absolutely exquisite!
Ingredients:
Half duck (comes precooked in cryovac package)
1/2 cup Wozz! Balsamic Blueberry Maple Finishing Vinegar
1/2 cup Fresh Blueberries
Salt and Pepper
Method:
Preheat oven to 375 degrees F
Remove duck from package and place on shallow baking pan lined with parchment paper.
Sprinkle with salt (for extra crispy skin). Place skin side down onto baking pan.
Bake for 10 minutes
Turn over duck breasts and continue to cook for another 10 minutes
Turn oven up to 425 degrees and cook for an additional 10 minutes until nice and crispy.
During the last 5 minutes of cooking duck, make your sauce. In a shallow sauce pan on low heat, add 1/2 cup of Wozz Balsamic Blueberry Maple Vinegar and cook until reduced by half (approx 5 minutes- it will start to get sticky, make sure not to burn). Once reduced down and a little syrupy toss in fresh blueberries and toss together. Remove from heat and serve over duck.
Wozz! Balsamic Blueberry & Maple Vinegar $12
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