Ancho Dusted Duck Breast with a Blueberry Serrano Chile Sauce

Adapted by
Yield: 4 Servings


2 1/2 Cups blueberries divided
¼ Cup chicken stock
¼ Cup apple juice
¼ Cup -- sugar
1 Table Spoon serrano chili Minced
4 6-ounce -- boneless, skinless chicken breast, puréed
½ Teas Spoon salt
¼ Teas Spoon freshly ground black pepper
2 Teas Spoons chilies
2 Table Spoons vegetable oil
4 Teas Spoon -- cilantro for garnish
1 Chopped chives for garnish


For the Blueberry Serrano sauce:
In a small sauce pan, over medium-high heat, bring to a boil 2 cups of the blueberries, chicken stock, apple juice, sugar, and Serrano chilies; reduce heat and simmer until slightly thickened, about 10 minutes. In a blender or mini food processor, puree ¼ cup of the remaining blueberries; add to the saucepan. Continue to simmer until desired consistency is reached. Set aside and keep warm.

For the Ancho Dusted Duck Breast:
With a small sharp knife, score the skin of the duck breasts. Season on all sides with salt, pepper, and ground ancho chiles. In a large skillet over medium-high heat; sear duck breasts, skin side down, until the fat layer is thin and the skin is very crispy, about 7 minutes. Turn and cook for an additional 3 to 4 minutes for medium rare. Remove duck to a platter; cover loosely with aluminum foil; let rest for 5 minutes.

To Assemble and Serve:
Divide blueberry sauce onto 4 dinner plates. Slice duck ¼-inch thick; place on blueberry sauce. Garnish with remaining ¼ cup blueberries, cilantro sprigs and chives.