Blueberry and port wine duck roast

• Préparation : 15 minutes
• Cuisson : 60 minutes
• Portions : 4

Ingrédients

• 1 BromeLake duck roast
• 15 ml duck fat
• 300 g frozen blueberries
• 1/3 cup crab apple jelly
• 3 tbsp balsamic vinegar
• A little more than ¼ cup of Port
• 35 % cream (optional)

Préparation

1. Preheat the oven at 375ºF.

2. In a frying pan, melt the duck fat. Sear the duck roast 5 to 6 minutes until nice and golden. Place the duck roast in a roasting pan and put in the oven 40 to 45 minutes uncovered. Take the roast out of the oven and tent with aluminum foil. Let it rest 10 minutes. The roast must be served pink.

3. Meanwhile, in a small pot, heat the blueberries, the crab apple jelly, the port wine and the balsamic vinegar. Let it simmer 13 to 15 minutes will stirring frequently until the sauce thickens.

4. The sauce should have a syrupy texture. Keep warm. Add the cream at the end just before serving.

5. Slice the duck roast and coat with the blueberries sauce. Serve with green vegetables (squash, spinach)