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2 duck breasts, skin on
Salt and pepper to taste
2 tbsp (30 mL) oil
1 cup (250 mL) hard apple cider
1 tbsp (15 mL) grainy mustard
1 Honeycrisp apple, sliced
2 green onions, sliced
1/2 cup (125 mL) blueberries


With a paring knife, score the duck breast, in a cross-hatch pattern, to a depth of about 1 inch (2.5 cm); season both sides with salt and pepper. Heat a cast iron pan to high, add a bit of oil and sear the duck breast, skin down, for 5 to 6 minutes, until nice and crispy, then turn and continue to sear for another 4 to 5 minutes; remove from the pan and allow to rest.

Deglaze the pan with apple cider and grainy mustard, add apple, green onions and blueberries; let simmer for 3 to 4 minutes until the apple starts to soften.

To plate, slice the breasts and top with apple and blueberry sauce. Makes 2 servings.

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