Duck with blueberries from The Duck Cookbook by James Peterson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MissKoo on February 04, 2023

    This was a wonderfully flavorful and easy recipe to do for dinner party for eight. I sautéed the duck breasts when the palate cleanser was being served -- they cook quickly and it is a perfect point in the meal for a short break while the duck cooks and rests a few minutes. Made the blueberry-port sauce a day ahead, doubling the recipe. Used commercial glaze in the sauce and a 10-year-old tawny port. Once plated, served the duck with the blueberry sauce and then added pomegranate seeds over the sauce. Delicious, and visually lovely. Side dishes were haricots vents, and rice pilaf with caramelized onion, orange, cherry & pistachio (once upon a chef online).

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